We’re excited to share another recipe with you, which we are giving the official name ‘Ugandan Beans and Rice.’ At the Sseko workshop in Uganda, we eat this dish 2-3 times a week, and it is a common dish made at Ugandan homes as well.
Let us know what you think!
UGANDAN BEANS AND RICE
-24 ounce package of dried pinto beans
-2 cloves of garlic
– 2 cups of rice
– 4-5 tomatoes
– 3 tablespoons of beef masala spice mix or garam masala
– 4-5 tablespoons of beef flavored bouillon or spice mix, preferable Royco Mchuzi Mix for authentic Ugandan flavor
The night before, place pinto beans in a large pot, cover with water and let them soak overnight. The next day, drain the beans and place them back into the pot, pouring in enough fresh water to cover them a couple of inches. Bring the beans to a boil, and then turn down the heat to medium and let softly boil for about 45 minutes, until they are nice and soft.
Meanwhile, place rice into a large pan with 4 cups of water and bring to a boil. Once boiling, turn the heat down to low and let rice and water simmer for about 20 minutes. The rice will be done when there is no longer standing water in the pot, and the rice is light and fluffy.
Peel and chop eggplant. Chop onion, garlic, carrots and tomatoes. In a large skillet, heat a few tablespoons of olive oil and sauté onions and garlic until slightly browned. Add the rest of the vegetables and spices, and cook until vegetables are soft. Once beans have cooked down, mix the vegetables together with the beans. Do not drain the soupy liquid that has been cooked down with the beans and water. There should be a good amount of sauce to pour over the rice, so you can add more water to reach the right consistency.
Scoop rice onto a place and pour a heaping spoonful of beans and vegetable mixture over the top. Best when served very warm. Enjoy.