Beans

BLACK EYED PEAS
(Serves 8)

Blackeye Peas

INGREDIENTS

3 cups                          black eyed peas
6 cups                          water (add more if needed)
1 cup                           onion (chopped)
1 cup                           celery (with leaves, chopped)
3x                                plum tomatoes (diced)
1x                                red bell pepper (chopped)

SEASONING

1 tbs                            salt
1 tbs                            pepper (crushed red)
1 tbs                            thyme

DIRECTIONS

USE large pot
ADD all ingredients & seasonings
MIX well
COOK over medium heat until beans are tender (about 1 hour)

RED BEANS (West Africa)
(Serves 12)

Beans - Red

INGREDIENTS

2 cups                          beans (red kidney)
4 cups                          water (add more as necessary)
2 tbs                            oil (peanut)
2 tbs                            oil (palm)
1x                                onion (chopped)
1 cup                           plum tomatoes (chopped)

SEASONING

1 tbs                            garlic (crushed)
1 tsp                            pepper (coarse black)
1 tsp                            thyme
3x                                bay leaves
¼ cup                          dried shrimp
¼ cup                          bouillon (beef powder)

DIRECTIONS

USE large pot
SAUTE vegetables & seasonings in oil
ADD beans & water
MIX well
COOK on medium heat until beans are VERY tender (2+ hours)

NOTE: It is best to SOAK beans in cold water & 1 tsp baking soda overnight to de-gas & soften. When ready to cook, wash off old water and add new

 

BLACK BEANS (Brazil)
(Serves 8)

Beans - Black

INGREDIENTS

2 cups                          beans (black)
4 cups                          water (add more as necessary)

SEASONING (Sofrito)

¼ cup                          oil (palm
1x                                onion (chopped)
1x                                green pepper (chopped)
1x                                red pepper (chopped)
4 stalks                       escallion (chopped)
4x                                plum tomatoes (chopped)
1 tbs                            garlic (crushed)
1 tbs                            herbes de Provence
1 tbs                            oregano
½ tsp                           cumin
2x                                bay leaves
1 tsp                            pepper (black)
1 tbs                            vinegar (red wine)
1 tbs                            red wine
2 tbs                            bouillon powder (beef)
1 tbs                            bouillon powder (chicken)
1 tbs                            sugar (natural)

DIRECTIONS

MIX seasoning ingredients in a bowl
HEAT oil & SAUTE seasoning mixture lightly
ADD beans & water
COOK on medium heat until VERY tender (3+ hours)
GARNISH with sour cream

NOTE: It is best to SOAK beans in cold water & 1 tsp baking soda overnight to de-gas & soften. When ready to cook, wash off old water and add new