AFRICAN BEANS
Nb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven't got black-eyed I use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well. A good variation is to add sautéed sliced mushrooms with the onions, and I usually add garlic as well. Its good served immediately, but if you refrigerate and heat the next day its even better.
Provided by Karen Elizabeth
Categories Black Beans
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook dry beans according to instructions on packet. (No need with canned beans).
- Sauté onions until they are soft and clear.
- Add tomato paste, coconutcream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce.
- Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time.
- Serve on brown or white rice accompanied by a salad.
Nutrition Facts : Calories 1400, Fat 49.5, SaturatedFat 34.1, Sodium 1809, Carbohydrate 213.6, Fiber 19.4, Sugar 131.8, Protein 36.5
AFRICAN RED BEANS
This is a great bean recipe, with it's origins in Africa. I really love the layers of flavor. The original recipe called for 1/2 Cup of peanut oil, but I just reduced it to 1/4 Cup, which I think is plenty. You can always cook the beans longer if they are not tender enough. Recipe by chef Angela Shelf Medearis. *Cook time does not include the overnight soaking of beans.
Provided by LifeIsGood
Categories Beans
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Soak the beans overnight in 2 quarts of water. OR you could quick soak them by putting the beans into a heavy pot and cover with 2 quarts of water, bring to a boil and boil for 2 to 3 minutes. Remove the pot from the heat and let the beans soak, uncovered for 1 hour.
- Bring the pot of soaked beans to a boil, then reduce the heat to low. Add 1/4 C of the onion and simmer, partly covered, about 1 hour, or until the beans are tender but not mushy. Drain the beans and set them aside.
- In a large skillet, heat the oil until it is hot but not smoking. Saute the remaining cup of onions until soft and translucent but not brown. Add the tomatoes, tomato paste, garlic, cayenne pepper, white pepper and salt. Stirring frequently, simmer the mixture until most of the liquid has evaporated. Stir in the beans and cook, uncovered, for about 5 to 10 minutes, stirring frequently.
AROMATIC AFRICAN RED BEANS
A simple recipe for beans, you must plan ahead for presoaking the dried beans. You could probably used tinned but it wouldn't be the same. This recipe was found on www.ivu.org, submitted by the International African Vegetarian Network and Friends.
Provided by magpie diner
Categories Beans
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pick through beans to remove any bad ones. Soak in plenty of water, overnight if possible (about 6 hours minimum). Don't add salt at this stage, it will only make the beans tough.
- Ready to cook - drain and rinse the beans thoroughly then place them in a large pot with the 8 cups of fresh water, the onion, celery, and bay leaves.
- Bring to a boil, cover and reduce heat. Cook over low heat for about an hour or until the beans are tender.
- Stir and mash beans against side of pan, leaving some whole.
- Add green pepper, garlic, parsley, thyme and seasonings to taste. Cook uncovered over low heat until almost creamy for about 20 minutes.
- Remove bay leaves before serving over some hot cooked brown rice.
CAMELLIA BRAND RED BEANS
From the Camellia brand red beans company- from right off the side of the package. The way they make 'em in Louisiana- in and out of New Orleans. The original printed recipe states to use "ham or seasoning meat." I've listed the smoked sausage my husband likes to use. Camellia brand red beans can be found on grocery shelves all over Louisiana, but try this recipe with whatever dried red beans you can find; it won't disappoint. Definitely serve over white rice (Zatarain's if you're local). Enjoy!
Provided by kc in la
Categories Beans
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and sort beans.
- Render meat in skillet.
- Remove meat and place on side.
- Saute in fat in skillet, onion, garlic, parsley and celery.
- Add these with meat, bay leaf, salt and pepper to beans.
- Boil gently, stirring occasionally for about 1 1/2 hours, or until tender. Add water while cooking as necessary.
BAKED RED BEANS
Make and share this Baked Red Beans recipe from Food.com.
Provided by Chef Cathy
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a glass oven dish, throw in one can of red beans with its juices.
- Stir in the rest of the ingredients.
- Bake for one hour, stirring every 30 minutes.
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