Lord Percy Percy (nuka_cola) wrote in vegancooking,
Lord Percy Percy

African Beans (made with black-eyed beans)

Taken from one of my old vegetarian cookbooks ("Meals Without Meat" by Simon & Alison Holst). It's rich, and nice for something a bit different. It goes very well with brown rice. My mum loves this and is always requesting it when I offer to cook for all of us. :)

African Beans

Serves 4-6.

1 1/2 cups dry black-eyed beans
2 medium-sized onions, chopped
3 Tablespoons oil
1 small (135g) tomato paste
1 (410g) can coconut cream
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoons sugar
1 teaspoon salt
freshly ground black pepper to taste

Place the beans in a saucepan with enough water to cover the top and bring to the boil. Add 1 Tbs of the oil, then lower the heat and simmer, covered, for about 30-45 minutes or until beans are tender enough to squash with your tongue.

In another pan saute the onions in the remaining 2 Tbs of oil until they are soft and clear.

Add the tomato paste, coconut cream and seasonings, stirring until they form a smooth and creamy sauce.

When the beans are cooked, drain and combine with the sauce. Serve immediately, over a bed of brown rice and sprinkled with paprika, or leave to stand and reheat when needed.

I'm sorry I don't have the conversion rates at hand!

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