Rise and Shine Rwanda: BEAN RECIPE

Soak the red beans overnight in water.

Drain and rinse the beans, then place them in a pot with fresh water.

Bring the beans to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.

Heat vegetable oil in a large skillet over medium heat.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in diced carrots and bell pepper; cook for another 5 minutes until softened.

Add chopped tomatoes, cumin, coriander, salt, and black pepper; cook until tomatoes break down, about 5-7 minutes.

Pour in vegetable broth and add bay leaves; bring to a simmer.

Add the cooked beans to the skillet and stir to combine.

Simmer for 10-15 minutes to allow flavors to meld.

Stir in fresh spinach until wilted, about 2-3 minutes.

Remove bay leaves and adjust seasoning as needed.

Serve hot with a squeeze of lime juice on top.

Dietary

Allergens