Sauce

Burundian peanut sauce with beans

Name: Burundian peanut sauce with beans
Total time: 55 min
Yield: 4 servings
Ingredients: 250 g (cooked) Kidney beans; 150 g Peanut paste; 1 Onion; 2 Tomato; 2 cloves Garlic; 1 tbsp Neutral oil; 300 ml Water; 1 tsp Salt

Preparation time: 55 min
Servings: 4 servings

Ingredients

4 servings

Kidney beans — to buy250 g (cooked)
Peanut paste — to buy150 g
Onion — to buy1
Tomato — to buy2
Garlic — to buy2 cloves
Neutral oil — to buy1 tbsp
Water — to buy300 ml
Salt — to buy1 tsp

Preparation

Slice the onion, chop the garlic, and dice the tomatoes.
Heat the oil in a saucepan, add the onion and garlic, and sauté for 3 minutes.
Add the tomatoes and let them stew for 5 minutes, mashing with a spoon, until you get a thick base.
In a bowl, thin the peanut paste with the warm water until you get a smooth cream.
Pour this cream into the saucepan and mix well with the tomato base.
Add the already-cooked red beans, stir gently, and simmer for 20 minutes over low heat, stirring often so the peanut paste doesn't catch.
The sauce should become smooth and slightly glossy on top; season with salt to taste and serve hot with ubugali or rice.