You know you’re a world traveler when you remember countries you’ve visited based on beans. Black beans: Costa Rica. Red beans: Nicaragua. Garbanzo Beans: Spain. You get the idea. Often eaten for breakfast, lunch, or dinner, beans are a way of life in many lands.
To finish off our latest exploration series at Mommy Maleta, let’s look at a quick way to taste Uganda with beans and rice. Pinto beans and white rice, in this case.
Now, when I say quick, I mean that the preparation is quick. I even defy most recipes for dried beans by not soaking the beans overnight (though you can certainly soak if you wish). The beans themselves, however, do cook on low for 8 hours or so in a crockpot.
- 24 oz bag dried pinto beans
- 4 oz (1/2 package) uncured salt pork, freeze the remainder for another use
- 1 - 2 Tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped in small rounds or julienne style
- 1 clove garlic, minced
- 14 oz can petite tomatoes, drained
- 1 tsp Better Than Bouillon beef base (or bouillon cube)
- salt and pepper to taste
- 4-6 servings of cooked white rice
- Empty about 3/4 of a 24 oz bag of dried beans in a strainer.
- Rinse the beans well and discard any small stones or undesirable looking beans that may have snuck in there
- Place the beans in a 5-6 quart crockpot and cover with water, about 1 or 2 inches from the top.
- Cook on low for 8 hours
- Prepare 4-6 servings of white rice if you haven't already
- About 20 minutes before the beans are finished cooking, sauté the chopped onion and garlic until softened in a large pan
- Add the carrots, tomatoes, beef base, salt and pepper to pan and cook until carrots are tender
- Add vegetable mixture to beans in the crockpot and mix well
- Serve beans over, or alongside white rice
Recipe inspired by Ugandan Beans and Rice over at Sseko
While I was researching this post I discovered some other Ugandan recipes, including these samosas over at Gimme Some Oven, that look amazing. I really enjoyed Ali’s post because she introduced me to an extraordinary company called Sseko Designs. They make beautifully designed sandals and other accessories, but more importantly, Sseko implements a very specific strategy to employ Ugandan women so they can break out of poverty. You can see the strategy at work in this short video.
I also found a Ugandan cookbook in the blog portion of Sseko’s website. It contains the recipe which inspired this post and many others. Try making one of the recipes with a friend and share the Sseko story!
I’m planning to go to Nicaragua with a Living Waters team at the end of January to distribute 2,000 backpacks to children so they can go to school in February 2016 (more details to come in future posts). I think I’m going to ask Santa for a pair of Sseko sandals to wear on the trip. : )
I do sincerely hope this post helps you discover a quick way to taste Uganda with beans and rice. To discover more about Uganda be sure to check out the first 3 posts in this series: