Githeri (Corn and Bean Stew)

A Kenyan style side dish made with corn and beans perfect for when fresh corn is available in the market. The contrasting colors of the dark red kidney beans, the corn and the carrots are a treat for the visual eater.

As with any stew the dish takes a while to cook but it does not need constant attention. This is perfect for a day when you have the time but do not want to spend it hovering in the kitchen.

You will need
1 cup dark red kidney beans
2 corn on the cob (or 2 cups frozen corn)
1 onion
1 large tomato
1 carrot
1 potato
1 tbsp. paprika
2 tbsp. garam masala (curry powder)
salt to taste (optional)
cilantro to garnish

Note: If you would like this soup style, increase the amount of water.

Soak the beans overnight. Take the husks off the corn and rinse. Using a sharp knife cut the corn kernels off the cob. Cook the corn and beans in a pressure cooker until just done, about 5 minutes once it is pressurized. 

Alternately, you can cook the beans and corn in boiling water on the stove top. This is the traditional way of cooking the beans and corn. If using frozen corn you can microwave the kernels for 1 minute before use.

Drain the cooking water and reserve. Keep the beans and corn aside. Dice the onion. Saute in a couple tablespoons of water until it is translucent. Add more water a tablespoon at a time if needed. 

In the meantime, dice the tomatoes. Separately peel and chop the potatoes. Peel and slice the carrots. Keep aside. When the onions are done add the tomatoes along with the reserved cooking liquid and cook until the tomatoes are mushy.

Add the potatoes, carrots, paprika and garam masala. Combine and cook on medium heat until the potatoes are cooked, about 15-20 minutes. Make sure there is enough cooking liquid, add either the reserved cooking water or plain water as needed.

Add the cooked beans and corn. Add another cup and a half of the cooking water and bring to a boil. Add salt to taste (optional).

Simmer for 15 minutes.

Enjoy!