M'bazzi (Pea Beans Nairobi Style) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Pea beans paired with peppers & coconut milk served in lettuce leaves is often served as a welcome back to camp appetizer after a long day in the brush. This recipe comes from kenya- . Navy beans or black eyed peas can be substituted for pea beans. Note: wouldn't let me list as pea beans, so I entered as navy beans. Ingredients:
4 tablespoons oil |
1 cup navy beans (pea beans or black-eyed peas) |
1 quart water (salted) |
1/2 cup bell pepper (chopped) |
1/2 cup onion (chopped) |
1 cup coconut milk |
1/2 teaspoon cayenne pepper |
1/2 teaspoon turmeric |
1/2 head lettuce |
1 tomato |
1/4 cup parsley |
1 teaspoon salt |
Directions:
1. Cook beans in salted water for about an hour, or until tender, drain, set aside.
2. In a sauce pan heat oil; add bell pepper, onion, cayenne and salt; saute until onion is tender; add beans; cook about 2 min.; stir in coconut milk; cook until sauce is about the consistency of a medium sauce and sticks to the beans.
3. Refrigerate mixture until it is throughly cold, best if you can leave in the refrigerator at least 24 hours to allow the spices to meld with the beans.
4. Place individual lettuce leaves on a large platter, place a 1/2 cup serving of bean/coconut mixture on each lettuce leaf, top with tomatoes and parsley; serve as a salad or appetizer.
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