 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I love this dish! My late husband was from Cameroon (fr.West Africa) He taught me to cook their dishes. When I prepare these recipes, I am thankful for having the opportunity for such a wonderful cultural experience. The more you make this dish, the better you get at it. Actually, the beans are a healthy food and very filling. You can add Meat and make this a one-dish meal. A loaf of french bread is great with it. *062910-thank you toubabou-ke member_id=1342512 for pointing out the palm oil. I do use palm oil but for confusion sake I didn't post it. Just kept it simple for other chefs:P* I have also used coconut oil. Ingredients:
1 large onion, chopped |
1 garlic clove, minced |
2 tablespoons tomato paste |
1/4-1/2 cup olive oil (palm oil 2-3t) |
2 cans white beans, 8oz (navy, great northern, black eye peas) |
2 cups water |
1 pinch salt |
cayenne pepper (to your taste! the west african brand is very hot and needs less. the spanish cayenne is milder in t) |
2 -3 cups white rice, cooked |
Directions:
1. In skillet, add Oil, Onion, Garlic.
2. Cook on med heat, stirring often.
3. When onion is lightly browned, add Tomato Paste.
4. Stirring constantly until the Paste has'separated' and is a deep burgundy/brown color.
5. Be careful not to let burn!
6. Takes about 10-15 minutes.
7. Stir in Bean'juice'.
8. Then, add the beans, salt and 1cup of the water.
9. Let simmer about 10min.
10. Stir occasionally.
11. When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety'sauce'.
12. Use remaining water to adjust consistency to your liking.
13. Serve over White Rice.
14. Yummy!
|
|