Kidney Beans, Yam and Gizzard Pottage

This is a comforting dish that hits all the right spot in your body. A popular dish in Nigeria is Yam and Beans but this right here is a twist that will become a winner in your home as a substitute to the traditional Yam and Beans. I have used kidney beans instead of the normal red beans.
Except from the fact that my kidney beans substitute is quick, it’s rich in Vitamin C which is necessary for the flu around, high in fibre and omega 3s.
I will be making this dish again and again until Spring…..  (Don’t judge me lol!!!)

1can of kidney beans
1 can of chopped tomatoes
1 onion
3 scotch bonnet
Handful of Spinach
Mackerel in sunflower oil.
2 seasoning cubes
Palm oil
Wash the gizzard and cook in a pot for 15 minutes then fry.

Cut the yam into circles then small pieces. Wash and boil in a medium pot adding salt for 10 – 15 minutes depending on the quantity. The yam should be medium cooked, drain the water and place aside.

Blend the tomatoes, scotch bonnet and onions. (With bits)

In a medium pot, heat the palm oil, transfer the blended mixture into the pot, add the seasoning cubes and cook for 15 minutes.

Add the mackerel, gizzard and yam then cook for a further 10 minutes.

As I used canned kidney beans, I poured it in a sieve and rinsed it. 

Chop the spinach then add it and the kidney beans and let the food simmer on low heat for 10 minutes and it’s done.