Kenyan kunde-inspired beans in a peanut-tomato sauce
Creator notes
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.
Featured bean: Cranberry
Take 'em from dried to cooked with our guide!
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)
- Salt
Preparation
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!
