Kikomando (beans and crushed chapati)

Instructions

1. Drain the soaked beans, rinse them, then cook them in a large pot of water over medium heat for 1 hour 30 to 2 hours, until they mash easily between your fingers.
2. Finely slice the onions, chop the garlic and dice the tomatoes. Cut the cabbage into thin strips.
3. In a frying pan, heat the oil and fry the onions for 5 minutes until golden, then add the garlic and tomatoes. Cook for 5 minutes until you have a thick sauce.
4. Add the cabbage and wilt it for 5 minutes, stirring, then tip everything into the pot of beans.
5. Crumble in the stock cube, add curry powder if you like, then season with salt and pepper. Mix and simmer for 15 minutes over low heat, mashing a few beans to thicken the sauce.
6. Tear the chapatis into pieces, warm them for 1 minute in a dry pan, then mix them into the kikomando just before serving, with a squeeze of lime.