African Beans With Collards Food

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AFRICAN BEANS



African Beans image

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

1 1/2 cups dried black-eyed peas
2 medium onions, chopped
2 tablespoons oil
1 (135 g) can tomato paste
1 (410 g) can coconut cream
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoons brown sugar
1 teaspoon salt
black pepper

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

COLLARD GREENS WITH BLACK BEANS



Collard Greens With Black Beans image

This is a simple Nutritarian style meal that uses commercial pasta sauce and canned beans. You can reduce prep time by using frozen collards, onions and mushrooms. The dish doesn't take the whole jar of pasta sauce. I freeze the remaining cup for use another time.

Provided by Anne Sainz

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

20 ounces collard greens, chopped
1 onion, diced
4 mushrooms, sliced
2 (15 ounce) cans low-sodium black beans, drained and rinsed
2 cups red pasta sauce (I use Muir Glen Tomato Basil)
1/2 teaspoon oil (to coat pan)

Steps:

  • Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
  • Chop onion and mushrooms and set aside.
  • Combine beans and pasta sauce and set aside.
  • Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
  • Add as many collard greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
  • Continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
  • Add black beans and pasta sauce to collard mixture and heat through.

Nutrition Facts : Calories 112.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 1.3, Sodium 287.3, Carbohydrate 19, Fiber 6.3, Sugar 7.8, Protein 5

COLLARD GREENS & BEANS



Collard Greens & Beans image

I never tried collard greens until a friend gave me this recipe that calls for bacon and pinto beans. Now I look forward to serving this Southern staple on Thanksgiving. -April Burroughs, Vilonia, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

2 pounds collard greens
3 bacon strips, chopped
1 small red onion, chopped
2 garlic cloves, minced
2-1/2 cups water
2 tablespoons brown sugar
1 tablespoon cider vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

Steps:

  • Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally., Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.

Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 382mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

AFRICAN BEANS WITH COLLARDS



African Beans With Collards image

This was inspired by a recipe for African Beans posted by Karen Elizabeth. I added some mushrooms and greens and made some changes to make it more in keeping with a Nutritarian eating style. You can shorten prep time by using jarred garlic, frozen collards, onions and mushrooms.

Provided by Anne Sainz

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

10 ounces collard greens, de-stemmed and chopped
2 tablespoons raisins
2 garlic cloves, minced
2 medium onions, chopped
4 mushrooms, chopped
1 (15 ounce) can diced tomatoes
2/3 cup unsweetened dried shredded coconut
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon black pepper (to taste)
2 (15 ounce) cans low-sodium pinto beans, drained and rinsed
1/2 cup water
1/2 teaspoon oil (to coat pan)

Steps:

  • Wash, de-stem and chop the collards. Add raisins to collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
  • Chop garlic, onions and mushrooms and set aside.
  • Combine tomatoes, coconut, paprika, chili powder, cumin, black pepper, beans and water and set aside.
  • Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onions and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
  • Add as many greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
  • Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright, adding small amounts of water if needed to prevent sticking.

Nutrition Facts : Calories 491.2, Fat 12, SaturatedFat 8.6, Sodium 35.7, Carbohydrate 78.3, Fiber 26.8, Sugar 10.6, Protein 24.4

WEST AFRICAN BEANS



West African Beans image

I love this dish! My late husband was from Cameroon (fr.West Africa) He taught me to cook their dishes. When I prepare these recipes, I am thankful for having the opportunity for such a wonderful cultural experience. The more you make this dish, the better you get at it. Actually, the beans are a healthy food and very filling. You can add Meat and make this a one-dish meal. A loaf of french bread is great with it. *062910-thank you toubabou-ke member_id=1342512 for pointing out the palm oil. I do use palm oil but for confusion sake I didn't post it. Just kept it simple for other chefs:P* I have also used coconut oil.

Provided by bayoucritter aka. a

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 large onion, chopped
1 garlic clove, minced
2 tablespoons tomato paste
1/4-1/2 cup olive oil (palm oil 2-3T)
2 cans white beans, 8oz (navy, great northern, black eye peas)
2 cups water
1 pinch salt
cayenne pepper (to YOUR taste! The West African brand is very hot and needs less. The Spanish Cayenne is milder in t)
2 -3 cups white rice, cooked

Steps:

  • In skillet, add Oil, Onion, Garlic.
  • Cook on med heat, stirring often.
  • When onion is lightly browned, add Tomato Paste.
  • Stirring constantly until the Paste has'separated' and is a deep burgundy/brown color.
  • Be careful not to let burn!
  • Takes about 10-15 minutes.
  • Stir in Bean'juice'.
  • Then, add the beans, salt and 1cup of the water.
  • Let simmer about 10min.
  • Stir occasionally.
  • When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety'sauce'.
  • Use remaining water to adjust consistency to your liking.
  • Serve over White Rice.
  • Yummy!

Nutrition Facts : Calories 323.4, Fat 9.4, SaturatedFat 1.3, Sodium 75, Carbohydrate 54.1, Fiber 2.3, Sugar 1.7, Protein 4.7

COLLARD GREENS AND BEANS



Collard Greens and Beans image

Caramelized onions, bacon, and cannellini beans add depth of flavor to collard greens. So delicious! Serve with a dollop of sour cream and/or a sprinkle of Parmesan cheese.

Provided by Melanie E.

Categories     Side Dish     Vegetables     Greens

Time 2h35m

Yield 4

Number Of Ingredients 10

3 slices bacon, coarsely chopped
1 red onion, thinly sliced
2 tablespoons minced garlic, or to taste
5 cups collard greens, stems and center ribs discarded and leaves chopped
¾ cup water, or as needed
1 tablespoon brown sugar
2 teaspoons cider vinegar
1 teaspoon crushed red pepper flakes, or to taste
salt and black pepper to taste
1 (15 ounce) can cannellini beans, drained and rinsed

Steps:

  • Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
  • Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
  • Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
  • About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 24.8 g, Cholesterol 7.4 mg, Fat 3.5 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 1 g, Sodium 387.4 mg, Sugar 4.8 g

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