Kenyan kunde-inspired beans in a peanut-tomato sauce
Why I love this: Hawa Hassan’s cookbook, In Bibi’s Kitchen, features a diverse selection of recipes, interviews, and stories from grandmothers across the African continent. One of the cookbook's simplest but most delicious recipes is kunde– a Kenyan dish featuring black-eyed peas cooked in a peanut-tomato sauce. This recipe, adapted from the kunde recipe, swaps out the black-eyed peas for cranberry beans and comes together in a snap.
–Karishma Pradhan, founder, Home Cooking Collective
As seen in 1 pot of beans, 5 ways to dress them up.
Which beans to use? This recipe is part of our 1 pot of beans, 5 ways to dress them up series where Cranberry beans are used. However many other varieties with a nutty or meaty flavor would work well here.
What you’ll need
- 2 tbsp neutral oil
- 1 onion, diced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 ripe tomato, diced
- ½-lb dried beans, cooked according to the Primary Beans Cooking Guide
- A couple spoonfuls of peanut butter (or finely ground peanuts resembling the texture of sand)
In a sauté pan, heat oil and cook onion until translucent. Stir in turmeric and coriander. Add tomato, and cook until the water evaporates. Add the beans, some broth, and the peanut butter (or ground peanuts), and simmer for a few minutes. Season with salt.
We could imagine this with...
White rice for a complete meal!