Prep 5 mins
Cook 15 mins
This quick and easy bean dish is originally a Tanzanian recipe, served over rice as a main course. It also makes a lovely side dish for meat dishes. You can use chickpeas instead of white beans if you prefer.
- 400 ml cooked white beans (or canned)
- 1 onion
- 1 clove garlic
- 1 tomatoes
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon turmeric
- 200 ml coconut milk
- Finely chop onion and garlic clove.
- Chop tomato.
- Heat oil in a skillet.
- Cook onion and garlic in oil for 3 minutes.
- Add chopped tomato, salt, pepper and turmeric, stir.
- Add beans and coconut milk and let the mixture simmer uncovered for 5-10 minutes.
- Check the taste and add more seasonings if you prefer.
I'm trying to add more beans to my diet and having been trying to find recipes with different ingredients to vary the flavor. I'm afraid this recipe wasn't to my taste at all. I found it to be very bland.
Pretty golden color, satisfyingly creamy, simple, and budget-friendly. I think this would be really good with cooked bitter greens, like spinach, kale, or collards. I wish I had had some to go with it.
This is so easy to make, and it turned out really tasty and rich. I used canned butter/lima beans. Next time I do it, I will probably reduce the amount of salt added. This made 3 decent-sized servings.