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.
Use whatever veggies, fresh herbs and cheese you have available. To make this a complete meal, add a protein source like pulse, chicken or maybe shrimp.
