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Loading...This hearty Bean Stew Ugandan Style draws on the East African tradition of slow-simmering red kidney beans in a rich groundnut and tomato sauce seasoned with warm curry spices. Greens stirred in at the end add color, nutrition, and a familiar Ugandan touch. Serve it over steamed cassava, chapati, or simple steamed rice for a deeply satisfying family meal.
Prep Time15 mins
Cook Time50 mins
Total Time65 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 22 gFat
- 4 gSaturated Fat
- 42 gCarbs
- 12 gFiber
- 6 gSugar
- 18 gProtein
- 480 mgSodium
- 850 mgPotassium
- 130 mgCalcium
- 5 mgIron
- 25 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the beans
- 2 cups (400 g) dried red kidney beans, sorted and rinsed
- 6 cups water for cooking, plus more for soaking
- 1 teaspoon fine sea salt
- 1 bay leaf, optional
For the stew base
- 1/4 cup (60 ml) vegetable oil
- 2 medium yellow onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 green chilies, finely chopped
- 4 medium ripe tomatoes, diced
For the groundnut sauce and greens
- 1/2 cup (130 g) unsweetened groundnut paste or natural peanut butter
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon freshly ground black pepper
- 4 cups tightly packed shredded collard greens or spinach
- Fine sea salt, to taste
Directions
- Soak the dried beans in plenty of cool water overnight, then drain and rinse. For a quick-soak, cover with water, bring to a boil, turn off the heat, and let stand 1 hour before draining.
- Place the soaked beans in a heavy pot, cover with 6 cups of fresh water, add 1 teaspoon salt and the bay leaf, and simmer gently for 35–45 minutes until tender. Reserve 2 cups of the cooking liquid and drain the beans.
- Heat the oil in a large saucepan over medium heat. Add the chopped onions and cook for 5–6 minutes until soft and lightly golden at the edges.
- Stir in the garlic, ginger, and green chilies and cook for 1 minute until fragrant. Add the curry powder, turmeric, and black pepper and toast for 30 seconds to bloom the spices.
- Add the diced tomatoes plus a pinch of salt and cook for 6–8 minutes, mashing as needed, until they break down into a thick, jammy sauce.
- Whisk the groundnut paste with 1 cup of warm water until smooth, then pour it into the tomato base along with the cooked beans and the reserved cooking liquid.
- Bring the stew to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, until the sauce is glossy and clings to the beans.
- Fold in the shredded greens and simmer 4–5 minutes more until wilted and tender but still bright.
- Taste and adjust salt and pepper. Ladle the stew into warm bowls and serve hot with steamed cassava, chapati, or steamed white rice.
Cook’s Notes
- For a deeper, smoky flavor, simmer a small smoked ham hock or 4 ounces of dried smoked fish with the beans and remove before serving.
- Traditional cooks use freshly roasted groundnuts blended with a splash of water in place of commercial peanut butter for a more authentic taste.
- Leftovers develop richer flavor overnight and keep refrigerated for up to 4 days; loosen with a splash of water when reheating.
- A crumbled chicken stock cube or 1 tablespoon of soy sauce stirred in with the groundnut paste boosts savory depth for a fully meatless version.
- Choose mature collards (sukuma) or amaranth leaves (dodo) for the most authentic flavor and texture.
