Yellow Bean Chapo Madondo

Method

1. 1

   Defrost the beans

   Remove the 500g Cherubet Yellow Beans from the freezer and allow them to defrost. Drain any excess liquid.

2. 2

   Sauté the onions

   Heat the oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes until soft and lightly golden.

3. 3

   Add the aromatics

   Add the garlic and green pepper and cook for another 2 minutes.

4. 4

   Build the tomato base

   Add the chopped tomatoes and tomato paste. Cook for 5–7 minutes, stirring occasionally, until the tomatoes have softened and formed a thick sauce.

5. 5

   Season

   Add the cumin, coriander, paprika and black pepper. Stir well and cook for 30 seconds.

6. 6

   Add the yellow beans

   Stir in the 500g pre-cooked Cherubet Yellow Beans. Add ½ cup of water, stir and bring to a gentle simmer.

7. 7

   Simmer

   Cook for 15–20 minutes, stirring occasionally. Add a little more water if needed until you reach a thick, saucy consistency. Season with salt to taste.

8. 8

   Garnish and serve

   Finish with fresh coriander and serve hot with chapati, kachumbari and avocado.