African Beans And Potatoes Food
AFRICAN BEANS AND POTATOES
simple but filling dish thanks to the spuds and beans. Serve with Injeera to mop up the juices. If you have a pressure cooker this is a great recipe if not use canned beans for time otherwise prepare the beans according to the packet instructions before using
Provided by PinkCherryBlossom
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook beans until tender.
- Add potatoes and celery to beans and cook until potatoes are tender.
- I cut mine into large cubes and it took about 4 minutes.
- Salt to taste.
- Saute onion until browned.
- Mix in with beans and potatoes.
Nutrition Facts : Calories 377.7, Fat 1, SaturatedFat 0.2, Sodium 30.2, Carbohydrate 75.4, Fiber 14.6, Sugar 4.1, Protein 17.8
NORTH AFRICAN ROASTED POUSSIN WITH GARLIC POTATOES AND MUSTARD 'ZESTY' BEANS
Whether your looking to feed your 'littles ones' or your friends on a weekend. This rustic dish will get everyone around the table. Its 'easy peasy' to make, easy to clean and it gives you enough time to enjoy a nice glass of wine.
Provided by grigalton
Time 1h50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- First up, pour your self a nice glass of wine and roll your sleeves up. Pre-heat the oven to 370 'F and take a breath.
- Mix the honey, oil and maghreb rub in a bowl. You may need to 'nuke' the honey for a few seconds, to make sure its nice and 'runny'. Place the poussin (or chicken) on a backing tray and pour over half the mixture. Make sure to rub the mixture all over, ensuring it is evenly coated. Once your confident, season with salt and pepper and 'bang it' in the over for 1hour and 10 minutes. (keep sure to keep basing it every 20 minutes!)
- Right! now grab you potatoes, wash them off and begin slicing. Try (as best as you can) to cut them into cubes (Brunoise). Next, heat the Garlic oil in a large pan or skillet and 'chuck' in your potatoes. Once they all look 'nice and browned' throw in your stock and simmer for 15 minutes (until the stock is absorbed). Before your tempted to take them out, add the paprika, chopped parsley, salt, pepper and toss them in the pan, ensuring a nice even coating. "Prego!"
- For the bean salad, bring a pan of well-salted water to the boil. Add the beans and boil rapidly for 5 minutes until just tender. Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper and pour over the beans in a nice serving bowl.
- 15 minutes before the poultry is cooked pour over the rest of the mixture and let it do its magic! Voila! Serve the poussin on a nice platter, with all the sides, add some aioli and warm rustic bread! Cheers!
AFRICAN BEANS
Nb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven't got black-eyed I 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 sautéed 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.
Provided by Karen Elizabeth
Categories Black Beans
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook dry beans according to instructions on packet. (No need with canned beans).
- Sauté onions until they are soft and clear.
- Add tomato paste, coconutcream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce.
- Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time.
- Serve on brown or white rice accompanied by a salad.
Nutrition Facts : Calories 1400, Fat 49.5, SaturatedFat 34.1, Sodium 1809, Carbohydrate 213.6, Fiber 19.4, Sugar 131.8, Protein 36.5
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