Kenyan Bean Stew (Githeri) Dairy-Free

Ingredients

• 1 cup Dry Kidney Beans
• 2 cups Frozen Corn
• 1 medium Onion
• 2 medium Tomato
• 2 cloves Garlic
• 6 cups Vegetable Broth
• 2 tbsp Cooking Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 medium Bell Pepper (optional)

Instructions

1. 1The night before, place the 1 cup dry kidney beans in a bowl and cover with plenty of water. Let them soak for at least 8 hours or overnight.
2. 2Drain and rinse the soaked kidney beans. Finely chop the 1 medium onion. Peel and mince the 2 cloves garlic. Dice the 2 medium tomatoes. If using, dice the 1 medium bell pepper into 1/2-inch pieces.
3. 3Heat the 2 tablespoons of cooking oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 medium onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
4. 4Add the diced 2 medium tomatoes, minced 2 cloves garlic, and diced 1 medium bell pepper (if using) to the pot. Cook, stirring, for 5 minutes until the tomatoes begin to break down.
5. 5Add the drained and rinsed kidney beans, 2 cups frozen corn, 6 cups vegetable broth, 1 teaspoon salt, and 0.5 teaspoon black pepper to the pot. Stir everything together.
6. 6Increase the heat to high and bring the stew to a rolling boil. Once boiling, immediately reduce the heat to low. Cover the pot and let it simmer gently for 45-60 minutes, or until the kidney beans are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Taste the stew and add more salt or black pepper if desired. Serve the Kenyan bean stew hot.

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