Shell Beans
Shell Beans are a staple in many African countries. While in season, they are eaten fresh from the pod and are creamier than a typical dry bean. Once dried, shell beans will store for months and are a perfect addition to a winter soup.
Shell Beans & Greens
Ingredients:
5 cups water
1.5 lbs fresh shell beans, shelled (about 3 cups)
1 tbsp. salt
¾ cup red palm oil
1 onion, chopped
2 cups tomato, chopped
2 large bunches amaranth greens (lenga lenga) or spinach, leaves removed from stems
Directions:
Bring water to a boil and add shell beans to the pot. Let cook 30-45 minutes or until softened. Beans should be tender but not falling apart. Drain most of water, reserving ½ cup, then add salt to pot.
In a different pot, heat up ¾ cup of red palm oil on medium heat. Add onion and let cook for a few minutes. Add chopped tomato and stir for 7 minutes. Pour this mixture into the cooked beans, add spinach or lenga lenga, then let cook covered for 5 more minutes.
Recipe courtesy of Global Greens farmers, Jacqueline Ndabazaniye and Mukiza Gahetano