Rwandan Beans with Cassava is a traditional Rwandan recipe for a classic vegetarian accompaniment of beans mashed with cassava flavoured with onion and celery. The full recipe is presented here and I hope you enjoy this classic Rwandan version of: Rwandan Beans with Cassava.
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Ingredients:
200g pinto, barlotti or rosecoco beans
300g cassava, cut into chunks
4 celery sticks, chopped
1 onion, sliced
oil for frying
salt, to taste
Method:
Soak the beans in plenty of water over night. The following day rinse the beans, place in a large pot half-full of water. Bring to a boil and allow to simmer for about two hours, or until the beans are almost soft. Add the cassava at this point and boil for about ten minutes, or until they are almost cooked.
Meanwhile, heat the oil in a pan and fry the onions until almost tender. Add the celery and continue cooking until this softens. Drain the beans, add them to the pan containing the onions and lightly mash the ingredients. Season and mix the ingredients well. Serve with green vegetables and a sauce such as Kachumbari
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