Ingredients
-
1 1/2
-
2
-
2
-
1
-
1
-
2
-
1/2
-
1/2
-
2
-
1
-
-
-
-
-
Directions
African Beans, Nb The recipe calls for dry beans, use tinned, approx 420gr size, and if I havent got black-eyed use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well A good variation is to add sauted sliced mushrooms with the onions, and I usually add garlic as well Its good served immediately, but if you refrigerate and heat the next day its even better , used small white beans and just 1tsp of Splenda brown and they came out delicious I think that I didn’t really need even that The coconut cream was a unique thing to use with beans for me to use with beans but I’m so glad that I tried this Thank you Karen for expanding my horizons :D, Yum! I made these in the slow cooker using a can of field peas with green beans Field peas are black-eyed peas, but they are quite smaller I just left out the brown sugar since I am not trying to add any more sugar to my food I did not find them as sweet as baked beans Just delicious!
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Steps
|
1
Done
|
Cook Dry Beans According to Instructions on Packet. (no Need With Canned Beans). |
|
2
Done
|
Saut Onions Until They Are Soft and Clear. |
|
3
Done
|
Add Tomato Paste, Coconutcream and Seasonings, Stirring Over a Gentle Heat Until They Form a Smooth and Creamy Sauce. |
|
4
Done
|
Drain Beans and Add to Sauce. Allow to Simmer Gently For 15 Minutes or So, Stirring from Time to Time. |
|
5
Done
|
Serve on Brown or White Rice Accompanied by a Salad. |
