1cupdried black beans(or 1 15 oz can, rinsed beans)
1smallonionchopped and divided in half
2clovesgarlicminced
1/2tspsalt(to taste)
1tbspminced or grated ginger
2tbspolive oil
1tbspminced or grated turmeric
3/4tspground allspice
1/4tspGround black pepper
1mediumorangejuiced (about 1/3 cup)
1/4cup green pepperchopped
1/4cupred, yellow and/or orange pepperschopped
1tbspcooking sherry, dry
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Instructions
Rinse dried beans and place in pot. Add water, allowing enough to cover beans with 2 inches. Add garlic, ginger, onions and salt.
Bring to boil over high heat. Boil for 2 minutes. Reduce heat to simmer, cover and cook for about 2 hours, stirring occasionally. Cook till desired tenderness is reached. Older beans will take longer.
Once beans are cooked, remove from heat.
Sautee remaining onions, peppers, turmeric, black pepper, and allspice in olive oil over medium high heat for about 2 minutes until onions are translucent.
Strain beans and add to sautee along with orange juice and sherry. Stir to heat evenly.
A delicious simple soup inspired by a national dish of Tanzania in Africa. This dish is traditionally served with Ugali, a corn flour porridge and also delicious served with bread and salad!
115 1/2 oz canred beans, drained and rinsedor 3/4 c. dry beans, cooked
2tbspolive oil
1/2small onionchopped
1/2green pepperchopped
1/2tspcurry powder
1/2cupchopped tomatoescanned if not in season
1/2tspsaltoptional
1/4tspfreshly ground black pepper
1 1/2 cupsunsweeetened coconut milk
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Instructions
If using dried beans, soak in large bowl, covered with 2-3 inches of water overnight. Drain, place in pot, cover with fresh water and bring to boil. Reduce heat to simmer, stirring occasionally until desired tenderness is reached, for 1-2 hours.
In a pot or large skillet, heat oil on medium high and sautee onions and peppers for 2 minutes until soft.
Stir in spices and tomatoes, cooking for another 2 minutes.
Add beans and coconut milk. Reduce heat and simmer for 10 minutes.
In a large bowl, combine all ingredients except brussels sprouts and mix well.
Trim stems from brussels sprouts and cut them in halves or if large, cut in quarters. Add to marinade and toss to thoroughly coat them.
Marinade for 2-4 hours, tossing occasionally.
Preheat oven to 400 degrees.
Transfer to baking sheet, arranging in a single layer and bake for about 35 minutes, checking and flipping them every 12 minutes until browned and loose leaves are crispy.
1tbspAsiago, Parmesan or other dry cheesefreshly grated (optional)
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Instructions
Preheat oven to 425 degrees
Lay beans out on baking sheet and drizzle oil over them. Season with thyme, salt and pepper. Toss the beans to coat them evenly. Spread in a single layer.
Place on a rack in the lower third of oven. Bake 10 minutes then flip the beans, sprinkle with garlic and bake 5 more minutes until softened and browned.
Feel free to add any veggies you like! If you want to add salad greens use a larger mason jar. You can also add other proteins such as cheese, boiled egg, chicken.