Somali · beginner
Somali Xawaash Spiced Kidney Bean Stew
A comforting, spiced Somali bean dish simmered with tomatoes, green peppers, and aromatic xawaash seasonings.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep skillet over medium heat.
- 02
Add red onion and green bell pepper then saute for 5 minutes until soft and translucent.
- 03
Stir in minced garlic and xawaash spice blend cooking for 1 minute until fragrant.
- 04
Pour in crushed tomatoes and bring the mixture to a gentle simmer for 5 minutes.
- 05
Add the drained red kidney beans and salt stirring well to coat the beans in the spiced sauce.
- 06
Cover and simmer on low heat for 12 minutes then stir in fresh lime juice before serving hot.
A LITTLE KITCHEN KNOW-HOW
spice blooming
Sauting ground spices directly in hot oil with aromatics to unlock heat-soluble flavor compounds.
Notes from the kitchen
- Serve with warm flatbread or soft rice for a hearty traditional morning or evening meal.
- Xawaash can be made at home by blending equal parts ground cumin coriander cardamom cinnamon and cloves with turmeric.
- Original home-cooking adaptation inspired by Somali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
