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
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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. |
