Kidney Beans in Sauce (Yewot Adengware)

Kidney Beans in Sauce, also known as Yewot Adengware, is a traditional Ethiopian dish known for its rich flavors and hearty ingredients. This vegan-friendly recipe showcases tender kidney beans in a savory sauce made from tomatoes, onions, and aromatic spices like cumin and paprika. Ideal for a cozy dinner, this dish provides a nourishing meal that tastes great and fills you up. With its combination of spices and textures, this dish brings a taste of Ethiopian cuisine to your table, offering a delightful culinary experience.

Ingredients

• 2 cans kidney beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 can tomato sauce
• 1/2 cup vegetable broth
• 2 tbsp olive oil

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add 1 medium chopped onion and cook until translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves, 1 teaspoon grated ginger, 1/2 teaspoon cumin, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Cook for another 2 minutes to release the spices’ aromas.
4. Add 1 can of tomato sauce, 1/2 cup of vegetable broth, and 2 cans of drained kidney beans. Bring to a simmer.
5. Cover the pot and let it cook for 30 minutes, stirring occasionally, to allow flavors to meld.
6. Taste and adjust seasoning if needed by adding salt and pepper to suit your preference.
7. Serve the kidney beans in sauce hot with rice or bread.

Keywords: Hearty, Healthy, Nutritious, MainCourse, Ethiopian

Spice Rack: Cumin, Paprika, Cayenne Pepper

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