Who knew? Who knew this could be come one of our kids favorite dishes? Who knew this could be the dish someone asked for to celebrate their birthday? Who knew this could be the dish – that everyone fights over as leftovers…
It’s such simple dish, and it’s changed over time as I’ve adjusted it with different spices. It’s a mix of southern USA style flavors, but also Ugandan and Kenyan.
The simplest and most sure way I have found to make these beans tender, is through the instant pot. So, I’ll give the instructions based on this. If you co not have an instant pot, I’ll share some other instructions down below.
1lb dried pinto beans, rinsed
1 onion, diced
4 cloves of garlic, minced
5 tsp salt
1 1/2 tsp pepper
1 1/2 tsp cumin
1 1/2 tsp cardamom
1/2 tsp curry powder (optional)
8 cups of water
For the beans: Add all ingredients to the instant pot. Set the timer for 1 hour. Wait for steam to release. Slightly drain and then thicken by using the masher.
4 cups water
1/2 tsp salt
1/2 tsp cardamom
2 cups uncooked rice
Bring water to a boil. Add remaining ingredients. Reduce heat. cover and let cook for 20-25 minutes.
Serve beans over rice and enjoy!
If you do not have an instant pot, follow these instructions:
Add rinsed beans to a pot of water and bring to a boil. Let boil for 40 minutes. Remove from heat. Cover and let sit overnight. The following day, drain beans, refill with 8 cups of water. Bring to a boil. Add all remaining ingredients, bring back to a boil. Reduce heat and cook on low for 4-5 hours, stirring occasionally. When done, slightly drain and then using a masher, mash just a little bit to add thickness. Serve the beans over the rice.