Rinse beans & put in large pan with plenty of water. Boil rapidly for 10 mins. then simmer / slow boil for about an hour until beans are soft. Drain and rinse.
Meantime: peel & chop the onions, carrots & yams into 1cm cubes then fry gently in enough olive oil to cover the base of a large frying pan.
Whilst this is happening peel & chop ginger & garlic and add to the pan.
When the vegetables are soft, stir in cooked beans and tomato puree.
Add the vegetable stock cube and a sprinkle of tamari.
Serve with brown basmati rice * or fresh bread and broccoli.
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