Welcome to the cooking column. I have had a hard time trying to think which one of my cooking mysteries I should share with you.
Well, I have to start somewhere.
- 150g dried sugar beans/kidney beans boiled
- 50g carrots (carrot strips)
- 50g green beans
- 50g baby corn
- 1 large potato (in cubes)
- 1 small green paper
- 30g of chopped fresh celery
- 1 large onion chopped
- 100g of fresh tomato
- I ½ Hand full’s of evenly cut cabbage, not shredded.
- ¼ teaspoon of black pepper
- ¼ teaspoon mild curry
- 2 fresh chilies chopped (watch your eyes)
- 1 ¼ teaspoon salt (or to your taste)
- 2 tablespoons of creamy mushroom soup
- 50ml of bean broth
- It should take about 3 hours to cook your dried beans, so you could do it before, place the beans in a storage container and store them in the fridge overnight, or just an hour in a pressure cooker. Separate the beans from the broth after they have been cooked
- Prepare the vegetables by peeling the potatoes, cutting them into reasonable cubes, peeling the carrots and slicing into strips, the baby corn into medium rings, not too thin, green beans, remove the ends and just cut it in half
- Steam the vegetables for about 5 minutes in a steamer, or parboil with pot lid off for 5 minutes.
- Heat the oil in a pan.
- Fry chopped onion, fresh chilies, curry, black pepper, cabbage, salt for about 3 min
- Place tomatoes and cook for about 2 minutes
- Mix the mushroom soup with bean broth
- Place the beans in a pot and mix all the ingredients together, i.e. steamed vegetables, onion and tomato soup and mushroom and bean broth
- Cook for about 10 min so that all the flavours come together
- Place in a serving dish. Garnish with some celery, ready for the spicy meal
The dish can be served with rice, pasta, sadza. It is also a meal on its own.
Lorraine Nyatanga is a young lady, with overflowing passion for cooking. She is also an entrepreneur and auditor by profession.