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Pounded Beans

Pounded Beans is a traditional Burundian recipe for a classic paste of beans and hominy (grits/germless maize) served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Burundian version of: Pounded Beans.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+over-night soaking)

Serves:

4

Rating: 4.5 star rating

Tags : Bean RecipesBurundi Recipes


Ingredients:

200g canned hominy (corn without the germ)
200g dried beans

Method:

Soak the beans over night. Cook the following day in plenty of water. Simmer for about 40 minutes until done. Heat the hominy through then drain the beans and mix with the hominy. Pound to a paste, heat through and serve.

To make your own hominy pop the brittle kernels off the cobs with your fingers and pound or grind them to loosen the tough husks. Put in a pot of cold water and skim off the husks that rise to the top. Soak for 2 days, drain, then spread one layer deep on a clean surface to dry in the sun. Store in a cool, dry place. To cook home-made hominy put the kernels in just enough water to cover and simmer for about 2.5 hours, until tender. You can then mix this with the cooked beans.