This comforting Red Bean Stew (Imvange) is a traditional East African dish made with simple, wholesome ingredients—like red beans, creamy Little Potatoes, and fresh veggies. It’s naturally plant-based, budget-friendly, and comes together in one pot, making it a great option for busy weeknights. You can prep everything in advance and let it simmer while you tackle after-school routines.
Prep
10 mins
Cook
20 to 25 minutes
Serves
4
Ingredients
9
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Equipment

  • Medium pot
  • Large sauté pan
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Strainer

Ingredients

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  • 1 lb Little Trios™, quartered
  • (For boiling) salt
  • 2 Tbsp vegetable oil
  • 2 tsp curry powder
  • 1 tsp paprika
  • 1 medium red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 (19 oz) can kidney beans, drained and rinsed
  • 1 cup vegetable or chicken stock
  • 1/2 tsp Maggi liquid seasoning (or liquid aminos, Worcestershire sauce, or soy sauce)
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Instructions

  • Step 1

    Add potatoes to a pot and cover with cold, salted water. Bring to a gentle boil, cook for 10 minutes until just fork-tender (not mushy).

  • Step 2

    In a large sauté pan, warm vegetable oil over medium heat. Add curry powder and paprika; cook for one minute to bloom spices.

  • Step 3

    Add onion slices and cook 4 to 6 minutes until softened. Stir in garlic and cook 1 to 2 minutes until fragrant.

  • Step 4

    Add kidney and cook for one minute. Pour in stock and bring to a simmer.

  • Step 5

    Add potatoes and cook gently for 5 to 7 minutes until the liquid reduces slightly.

  • Step 6

    Stir in Maggi seasoning (or alternative) and adjust salt to taste. Serve warm.