Preparing Dried Beans For Cooking At Ugandan Homestead | African Village Morning Routine

Rinse dried beans under cold water to remove any debris.

Soak beans in a large bowl of water for at least 8 hours or overnight.

Drain and rinse the soaked beans.

In a large pot, heat olive oil over medium heat until shimmering.

Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in bay leaves, thyme, cumin, and red pepper flakes; cook for 1-2 minutes until fragrant.

Add drained beans to the pot and cover with fresh water, about 2 inches above the beans.

Bring to a boil, then reduce heat to low and simmer, partially covered, for 1-2 hours until beans are tender.

Check occasionally and add more water if needed to keep beans submerged.

Once tender, season with salt, black pepper, and vinegar to taste.

Remove bay leaves and stir in chopped parsley before serving.

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