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.

Ingre­di­ents:

• 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

Method:

1. 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
2. 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
3. Steam the veg­eta­bles for about 5 min­utes in a steamer, or par­boil with pot lid off for 5 minutes.
4. Heat the oil in a pan.
5. Fry chopped onion, fresh chilies, curry, black pep­per, cab­bage, salt for about 3 min
6. Place toma­toes and cook for about 2 minutes
7. Mix the mush­room soup with bean broth
8. 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
9. Cook for about 10 min so that all the flavours come together
10. 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.