Posho and Beans
A comforting vegan built around dried common beans, medium tomatoes, chopped and curry powder — roughly 65 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Soak the dried beans in plenty of cold water overnight, then drain and rinse them.
- Put the beans in a large pot with 1 litre of fresh water, bring to a boil, then simmer for 60 to 90 minutes until tender, topping up with water as needed.
- In a separate pan, heat the oil and fry the onions and garlic for 5 minutes until soft, then add the tomatoes, curry powder, ginger and cumin and cook for 8 minutes into a thick sauce.
- Stir the tomato sauce into the cooked beans, season with salt, and simmer together for a further 15 minutes so the flavours meld; mash a few beans against the side of the pot to thicken the stew.
- To make the posho, bring the remaining 500 ml water to a boil in a heavy pot and gradually whisk in half the maize flour until smooth.
- Reduce the heat to low and add the rest of the maize flour a little at a time, stirring vigorously with a wooden spoon for 8 to 10 minutes until the mixture pulls away from the sides and is stiff and smooth.
- Turn the posho out onto a plate, shape it into a mound, and serve hot alongside the beans.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk
Tips & common questions
How long does Posho and Beans take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Posho and Beans vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Posho and Beans is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Luwombo served with matooke, posho and chapatti.jpg by Welli, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.