Kenyan Breakfast Stew (Githeri)

Ingredients

• 1 cup Dry Corn
• 1 cup Dry Beans (Kidney or Pinto)
• 1 medium Onion
• 2 medium Tomato
• 1 medium Carrot
• 6 cups Vegetable Broth
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1The night before you plan to cook, place the 1 cup dry corn and 1 cup dry beans in a large bowl. Cover with plenty of water and let them soak overnight.
2. 2The next day, drain and rinse the soaked 1 cup dry corn and 1 cup dry beans. Set aside.
3. 3Finely chop the 1 medium onion. Dice the 2 medium tomatoes into small pieces. Peel and dice the 1 medium carrot into small pieces.
4. 4Place a large heavy-bottomed pot over medium heat. Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the chopped 1 medium onion and cook, stirring occasionally, for 5 to 7 minutes, or until softened and translucent.
5. 5Add the diced 2 medium tomatoes and diced 1 medium carrot to the pot with the onions. Cook for another 3 to 5 minutes, stirring frequently, until the tomatoes begin to break down and the carrots are slightly tender.
6. 6Add the drained and rinsed 1 cup dry corn and 1 cup dry beans to the pot. Stir everything together.
7. 7Pour in the 6 cups of vegetable broth. Add the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
8. 8Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 60 to 90 minutes, or until the corn and beans are tender when pierced with a fork. Stir occasionally to prevent sticking.
9. 9Serve the Kenyan Breakfast Stew hot.

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