Zambian Beans and Rice
Zambian beans and rice is a plain, filling pot of slow-simmered beans served with rice. The beans cook in a base of softened onion, garlic and tomato, with a chopped hot pepper if you want heat, so the cooking water turns into a savory broth rather than something to drain away. Black-eyed peas or kidney beans both work. It costs very little, feeds a family, and needs mostly patience rather than attention.
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until the onion is soft and translucent.
Stir in the diced tomato and the hot pepper, if you are using it. Cook until the tomato has softened and reduced a little.
Drain and rinse the soaked beans, then add them to the pot. Pour in the water, season with salt, and stir everything together.
Bring the pot to a boil, then lower the heat, cover, and simmer for about 1 to 1.5 hours. Stir now and then so the beans do not stick, and keep cooking until they are completely tender.
While the beans simmer, cook the rice in a separate pot by whichever method you prefer.
Serve both hot. Mix the beans through the rice, or plate them side by side.
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