Rwandan-Style Bean and Potato Stew

Name: Rwandan-Style Bean and Potato Stew
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Rwanda
Ingredients: 750 g Red Bean (cooked and drained); 700 g Potato (peeled and cut into chunks); 150 g Carrot (cut into thin strips); 120 g Onion (finely chopped); 240 g Tomato (finely chopped); 10 g Garlic (crushed); 35 ml Vegetable Oil; 8 g Salt; 750 ml Water

This Rwandan-style stew combines cooked beans, potato, carrot, onion, and tomato in a thick, warming broth. Starting with cooked beans avoids an unstated soaking step.

Prep

20m

Cook

50m

Serves

Estimated

Nutrition

Per serving

324kcal

Calories

14g

Protein

Fat

55g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

750g
Red Bean (cooked and drained)
700g
Potato (peeled and cut into chunks)
150g
Carrot (cut into thin strips)
120g
Onion (finely chopped)
240g
Tomato (finely chopped)
10g
Garlic (crushed)
35ml
Vegetable Oil
8g
Salt
750ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until soft.
02
Add the garlic and cook briefly, then stir in the tomato and cook until thick.
03
Add the red beans and water and bring to a gentle simmer.
04
Add the potato and carrot and cook until the vegetables are fully tender and the stew has thickened.
05
Season with the salt and serve hot.

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