Beef Githeri with Kale — High‑Protein Kenyan One‑Pot

Ingredients

Method

1. 1

   If using dried beans, cover them with cold water by 5 cm in a large bowl and soak overnight (8 hours). If using canned beans, skip this step.

   480 min
2. 2

   Drain and rinse the soaked beans, then put them in a medium pot, cover with fresh water by 2–3 cm, bring to a simmer and cook until tender (not falling apart), about 45–60 minutes. Drain and set aside.

   50 min
3. 3

   Pat the beef dry and season with 1/2 tsp salt and 1/4 tsp black pepper.

4. 4

   Heat 1 tablespoon of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

5. 5

   Sear the beef in a single layer in batches until well browned on all sides, 6–8 minutes per batch; transfer browned beef to a plate.

   12 min
6. 6

   Add the remaining 1 tablespoon oil to the pot, reduce heat to medium and add the chopped onion; sauté until soft and translucent, about 5 minutes.

   5 min
7. 7

   Add the minced garlic and tomato paste and cook, stirring, until fragrant, about 1 minute.

   1 min
8. 8

   Add chopped tomatoes (or canned tomatoes), ground coriander and crushed red pepper; simmer and break down the tomatoes about 4–5 minutes.

   5 min
9. 9

   Return the seared beef to the pot, add the cooked (or canned) beans and the corn kernels, then pour in the stock so the mixture is just covered.

10. 10

    Bring to a gentle simmer, cover partially, and braise until the beef is tender and flavors have melded, 20–30 minutes.

    25 min
11. 11

    Stir in the chopped sukuma wiki (collard greens/kale) and simmer uncovered until the greens are wilted but still bright, about 4–5 minutes.

    5 min
12. 12

    Taste and adjust seasoning with salt and black pepper; finish with lemon juice if using.

13. 13

    Let the githeri rest for 5 minutes before serving so juices settle.

    5 min