Potatoes, Vegetables & Sides
2 cups Dried beans (any variety)
Water (enough to soak and boil)
2 ea Onions, chopped
Choice of spices (e.g., salt, curry powder, garlic, cumin)
Optional: oil, tomatoes, or herbs for extra flavor
From Anoon Kuol, cook at Seeds of South Sudan Home Base, Nakuru, Kenya.
Soak the beans the night before: place the beans in a bowl and cover them with plenty of water. Let them soak overnight to soften and reduce cooking time.
Boil the beans: The next day, drain the soaking water and transfer the beans into a sufuria (cooking pot). Add fresh water to cover the beans and bring to a boil. Continue boiling until the beans are tender (this may take 1-2 hours depending on the variety).
Drain and season: Once the beans have softened, pour out the excess water. Add chopped onions and your preferred spices directly into the pot.
Simmer for flavor: Add a bit more water to the seasoned beans and simmer on low heat. Let it cook until the mixture thickens into a rich, flavorful bean soup.
Serve: Enjoy hot with rice.