I am a pasta lover and i will eat anything that is called pasta.About a week back, I was strolling through Kampala and passed by women selling fresh beans for 1000 Ugx a cup. I thought to myself, that is a good bargain! So I bought a cup and guess what I made with it? And…you are right! I cooked the beans in the pasta…err…the pasta in the fresh beans. Who doesn’t love the that beautiful savory filling taste of fresh beans. Without adding too much seasoning, I decided to cook the pasta in the bean soup, added in some fresh ginger, a handful of bitter berries (katunkuma/butakala) for a bitter kick, and garnished it with coriander.
Did I mention it is a one-pot meal too? If washing dishes is not your favorite thing to do, this is for you.
What you will need:
1 C. Fresh beans
250gm. Pasta noodles
A handful of bitter berries (katunkuma/butakala)
3 Small red onions, chopped
½ Tbsp. Ginger grated
1 Carrot, grated
A handful of fresh coriander
Salt and pepper to taste
- If you want your dish soupy, add more water
- While the beans boil, the water may reduce. Keep adding water to retain the aromatic soup
- Adding bitter berries later prevents them from overcooking.
- Wash fresh beans and place them in a saucepan.
- Add enough water to cover the beans by two inches.
- Place pan on high heat. Let the beans boil.
- When the beans start turning a grey color, add the ginger, onions, carrot and salt.
- Cover pan and let the beans continue cooking.
- Once the beans start releasing an inviting aroma (trust me, you will know) and have softened, add the pasta and bitter berries and let the pasta cook.
- Keep stirring so the noodles don’t clump together.
- When the pasta is cooked, add the black pepper and coriander and remove from fire.
- Serve this refreshing, simple, and easy dish hot.
In case you are wondering, I downed two bowls right away!
What do you call the small bitter berries in your language?