Githeri (Kenyan Corn & Beans Stew)

Step 1

SLOW COOKER:

Step 2

In a medium-size pan, heat oil. Saute onion for 3 minutes, until translucent. Add garlic and curry powder and cook for 1 minute. (If you must, you can skip this step.)

Step 3

Combine all ingredients except lemon juice in a slow cooker. Stir, then cover and cook on low 3-4 hours or on high 2-3 hours, until thoroughly cooked.

Step 4

Season with more salt and pepper to taste. Slice lemon in half. Serve githeri in bowls with a squeeze of lemon juice.

Step 5

INSTANT POT:

Step 6

Set your Instant Pot to the Saute Setting and let it heat up for a few minutes.

Step 7

Saute onion for 3 minutes, until translucent. Add garlic and curry powder and cook for 1 minute. (If you must, you can skip this step.)

Step 8

Add all ingredients except lemon juice. Stir, then cover and set to Manual Pressure Cook Setting for 5 minutes. Cover and seal your Instant Pot and press Start.

Step 9

After the pressure releases, open your Instant Pot and season your Githeri with more salt and pepper to taste. Slice lemon in half. Serve githeri in bowls with a squeeze of lemon juice.

Step 10

STOVE TOP:

Step 11

In a large pot over medium heat, heat oil. Saute onion for 3 minutes, until translucent. Add garlic and curry powder and cook for 1 minute.

Step 12

Combine all ingredients except lemon juice. Stir. Bring everything to a boil, then immediately cover, reduce heat to low, and cook 20 minutes, until onions and greens are cooked through.

Step 13

Season with more salt and pepper to taste. Slice lemon in half. Serve githeri in bowls with a squeeze of lemon juice.