Rwanda
Ibihaza: Squash and Red Beans
A hearty dish of Hokkaido squash and red beans.
- Cuisine
- Rwandan cuisine
- Meal type
- Main course
- Servings
- 4 servings
- Difficulty
- Easy
- Prep
- 15 min
- Cooking
- 30 min
- Total
- 45 min
Recipe
A hearty dish of Hokkaido squash and red beans.
Practical cooking
Ingredients
Servings
4 servings
Quick choice
Ingredients
- 900 g Hokkaido squash
- 2 cans of red beans (400 g per can before draining; drained weight unknown)
- 1 onion
- 2 tbsp oil
- 175 ml water
- to taste salt
- to taste black pepper
Nutrition per serving
- Energy
- 271 kcal1136 kJ
- Fat
- 8.9 g
- Saturated fat
- 1.4 g
- Carbohydrates
- 35.3 g
- Sugars
- 9.5 g
- Fibre
- 10.9 g
- Protein
- 12.0 g
- Salt
- 1.6 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 45 min
- 1
Method
Prepare the vegetables
Wash and peel the squash, remove the seeds and cut it into small pieces. Finely chop the onion and drain the beans.
Soften the onion
Heat the oil in a pot and cook the onion until softened.
Cook the squash
Add the squash, water, salt and black pepper. Cover and simmer until the squash is tender.
Add the beans
Stir in the drained beans and heat through thoroughly, mixing gently so they do not break up.
Season and serve
Adjust the seasoning and serve as a thick, hearty dish.
Refine
Tips and variations
After cooking
Storage and serving
Knowledge graph