Surinamese Style Mixed Bean Stew

Ingredients

In this Surinamese adaptation of the Nepalese Kwati, we replace some of the traditional Nepalese spices with Surinamese spices like cumin, coriander, and turmeric. Additionally, we incorporate Surinamese cooking techniques to enhance the flavors and textures of the dish. The use of different beans, such as black-eyed peas and kidney beans, adds a unique twist to the original recipe, making it more suitable for Surinamese cuisine. We alse have the original recipe for Kwati, so you can check it out.

• 1 cup (200g) black-eyed peas 1 cup (200g) black-eyed peas
• 1 cup (200g) kidney beans 1 cup (200g) kidney beans
• 1 cup (200g) lentils 1 cup (200g) lentils
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder (optional, for heat) 1 teaspoon chili powder (optional, for heat)
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 18g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Soak the black-eyed peas, kidney beans, and lentils in water overnight. Drain and rinse.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the cumin powder, coriander powder, turmeric powder, and chili powder (if using) to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the diced tomatoes to the pot and cook until they soften.
5. 5.
   Add the soaked beans and lentils to the pot, along with the vegetable broth. Stir well to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the beans and lentils are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Surinamese Style Mixed Bean Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Black-eyed peas — Make sure to soak them overnight to ensure they cook evenly and become tender.
• Kidney beans — If using canned kidney beans, rinse them thoroughly before adding to the stew to remove excess sodium.
• Lentils — Red or yellow lentils can be used as a substitute for green lentils if desired.

Tips & Tricks

• For a spicier version, add chopped chili peppers or a dash of hot sauce.
• Serve the stew with a side of steamed rice or crusty bread for a complete meal.
• Feel free to add other vegetables like bell peppers or carrots for added flavor and nutrition.
• Adjust the consistency of the stew by adding more vegetable broth if desired.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the Surinamese Style Mixed Bean Stew hot, either as a main dish or as a side dish alongside other Surinamese delicacies. Garnish with fresh cilantro for added freshness and flavor.

Presentation advice

Present the Surinamese Style Mixed Bean Stew in a deep bowl, allowing the vibrant colors of the beans and tomatoes to shine through. Serve with a side of steamed rice or bread to complete the meal.