Maharggwe
(Vegetables and Beans) Recipe
Origin: Burundi Period: Traditional
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Ingredients:
250g Beans
4 potatoes, peeled and diced
2 tomatoes, quartered
100g white cabbage or spinach, shredded
4 tbsp oil
2 chopped onions
2 garlic cloves
1/2 tsp allspice
oregano
1 bayleaf
salt and pepper to taste
Maharggwe
(Vegetables and Beans) Preparation:
Method:Soak the beans in water over night. The next day drain and place in a large pan. Cover with ample water, bring to a boil and cook until soft (about 70 minutes). Add the oil to a pan, heat and fry the onions and garlic until soft. Drain the beans (but retain the water). Add the tomatoes, cabbage and spices to the onions then gradually add about half the bean water and stir into the vegetable mixture. Bring to a low simmer then cook for 10 minutes, stirring frequently. Add the potatoes and cook for 5 minutes then add the drained beans and cook for a further 20 minutes, stirring occasionally.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More accompaniments to main courses... More Traditional recipes... More recipes for Stews... More recipes using Beans and Pulses... More recipes for Greens... More recipes for Carbohydrate Staples...
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Other recipes with beans and potatoes as primary ingredients:
Potato Farls
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