Burundian Pounded Beans

Ingredients:

200 g canned hominy (corn without the germ)

200 g dried beans

Cooking Instructions:

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.

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