Ingredients for African Beans And Potatoes
- 1 cup dried beans (pinto beans or black-eyed peas)
- 2 cups peeled and cubed potatoes (about 2 medium potatoes)
- 2 stalks celery, chopped
- salt to taste
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 4 cups water or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- injera bread, for serving (optional)
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How to Make African Beans And Potatoes
- If using dried beans, rinse 1 cup of dried beans and soak overnight or according to package instructions. If using canned beans, drain and rinse 2 (15-ounce) cans of beans.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add 1 medium onion, chopped, and sauté until softened and lightly browned (about 5 minutes).
- Add 2 cups of peeled and cubed potatoes (about 2 medium potatoes) and 2 stalks of celery, chopped, to the pot. Cook for 5 minutes, stirring occasionally.
- Add the prepared beans (dried or canned), 4 cups of water or vegetable broth, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of cayenne pepper (optional), and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender (about 20-25 minutes if using dried beans, or 10-15 minutes if using canned beans).
- If using dried beans, the cooking time might vary depending on the type of beans and cooking method. Make sure to check and adjust as needed.
- Taste and adjust seasoning as needed. Serve hot with injera bread.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
1g
Carbs
25g
