Bean Stew

Ingredients

• 3 cups cooked beans (or 2 cans, drained and rinsed — kidney, pinto, or mixed)
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped (or 1 cup canned crushed tomatoes)
• 2 tbsp tomato paste
• 1 green bell pepper, diced (optional)
• 1 carrot, diced (optional)
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne or chili flakes (optional)
• 2 cups water or vegetable stock
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for serving

Instructions

1. Sauté the base: Heat oil in a medium pot over medium heat. Add onion and cook until soft and deep golden, about 8–10 minutes.
2. Stir in garlic and cook for 1 minute until fragrant. Add tomato paste and cook another minute.
3. Add chopped tomatoes, curry powder, cumin, paprika, and cayenne (if using). Cook until the tomatoes break down into a thick sauce, about 5–7 minutes.
4. Stir in bell pepper and carrot (if using) and cook for 2–3 minutes.
5. Add the beans: Stir in the beans. Pour in water or stock and season with salt and pepper.
6. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until the stew is thick and the flavors have come together. Stir occasionally so nothing sticks.
7. Taste and finish: Adjust salt and pepper. For a creamier gravy, mash a spoonful of beans against the side of the pot and stir them back in.
8. Serve: Ladle over rice, next to matooke, or with warm chapati. Top with fresh herbs.

Bree's Notes

Bean stew is pure home cooking — the kind of pot that quietly feeds everyone without asking for attention. Canned beans make it a weeknight win; dried beans you cooked ahead taste even better. Don't rush the onions — that golden base is the whole gravy. Leftovers thicken overnight and are excellent the next day with a fried egg on top.