Dominican Red Kidney Bean and Cassava Stew
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Ingredients
- 800 g tinned red kidney beans
- 300 g cassava
- 1 onion
- 2 garlic cloves
- 200 g chopped tomatoes
- 1 tbsp sofrito (shop-bought)
Nutrition (per serving)
- Calories
- 354 kcal
- Protein
- 16 g
- Carbohydrate
- 62.1 g
- of which sugars
- 7.1 g
- Fat
- 1.7 g
- of which saturates
- 0.3 g
- Fibre
- 14.9 g
- Salt
- 1.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and cube the cassava and boil for 15 minutes until tender, then drain.
- 2
Fry the sliced onion, crushed garlic and sofrito in a little oil for 5 minutes until fragrant.
- 3
Add the chopped tomatoes and kidney beans with a splash of their liquid, and simmer for 10 minutes.
- 4
Stir in the cooked cassava and simmer for a final 5 minutes.
- 5
Serve the stew hot, with rice if you like.
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