The secret to making awesome bean stew is to use bone broth, or at the very least, veggie broth but bones bring so much flavor and healthful nutrients. You start by first soaking the dried beans overnight or at least 8 hours, which you can do in the morning before you leave for work. The soaking will avoid any gas issues and will make the beans easier to cook.


  1. Heat your pan over medium-low heat, add some virgin coconut oil and bones, let them brown, about 4 minutes per side.
  2. After browning, set the bones aside and reduce the heat to low. Add some little more oil or butter the add your minced garlic and miced ginger, finely chopped red onion, chopped dania stalks, halved potatoes and chopped carrots, sweat them for about 7 minutes to relase maximum flavor.
  3. Add back the bones, add some Himalayan salt, freshly ground black pepper, chilli powder and curry powder. Then add some water, double the amount of stuff you will be cooking as the broth will reduce a lot.
  4. Bring to a simmer, cover gently leaving a small space for steam to escape – let the broth simmer for about 20 minutes, then add the beans, withoiut the soaking liquid, and cook them for about 1 hour – yes it takes a while but the taste is very worth it, plus you can cook these beans on Sunday and have the left-overs during the week.
  5. In the last 3 minutes of cooking add the buckwheat pasta or regular pasta and cook in the broth for 3 minutes. Add the chopped dania leaves and cover, rest. Serve with sauteed veggies

njahi, buckwheat pasta, terere mix