05 June 2007
Bean, Sweetcorn and Potato Mash (Kenya)
World Vegetarian Classics by Celia Brooks Brown
This is my latest delve into my favourite cookbook. It is an Irio or mash from Kenya. Celia recommends serving it as side dish with stew or curry. I have added a picture of the sweetcorn and kidney beans because they looked so pretty when they were mixed together. The kidney beans turn the mash, ever so slightly pink, which I quite like!
Bean, Sweetcorn and Potato Mash
4 floury potatoes, about 1 kg/2 1/4 lb, peeled and cut into chunks
1 x 400g/14oz can red kidney beans, drained and rinsed
200g/7oz/1 1/2 cups frozen sweetcorn (corn)
2 tbsp chopped fresh parsley or watercress
30g/1oz/2tbsp butter or marg
Place the potatoes in a large saucepan and cover with cold water. Add generous pinch of salt, cover and bring to the boil. Simmer until just soft, about 10- 15 mins. Add the red kidney beans and sweetcorn and simmer for a further 5 minutes. Drain, then mash with parsley and butter and serve.
I used 2 small tins of sweetcorn for this recipe, watercress instead of parsley and I had to add freshly ground black pepper.
I think it worked really well. I would say this is a good way of adding protein to a vegetarian meal, I might even up the ante further by reducing the potatoes and adding cannellini beans.