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Kenyan Bean Stew

Recipe By : Cookbook of the United Nations c. 1965
Serving Size: 6 Preparation Time :0:00
Categories: African Poultry Ethiopian


1 cup dried beans
4 cups boiling water
1 pound beef stew meat --cut in 1" cubes
2 tablespoons oil
1 large onion --chopped coarsely
2 large potatoes --pared & cubed
3 ribs celery --cut in 1" slices
3 medium carrots --pared & sliced
1 cup corn --fresh or frozen
1 teaspoon curry powder or Berbere
1 1/2 teaspoons salt
1 cup boiling water
1/2 pound brussel sprouts -- fresh or frozen


Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two minutes. Remove from heat and let stand covered for one hour. Brown meat in hot oil; add onion and cook until brown. Add meat and onion mixture and all other ingredients (except Brussel Sprouts) to the beans; add one cup boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes. see also: Traditional African Cooking by Ola Olaore, published by Foulsham &Co, Ltd. 1990

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA

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