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Southern Beans

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Submitted by Gram

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

¾ 177
CUP ML BLACK-EYED PEAS
pre-soaked
3 7.1E+2
CUPS ML WATER
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
SMALL SMALL GREEN BELL PEPPERS
green or red, chopped
2 2
CLOVES CLOVES GARLIC
peeled, chopped
½ 2.5
TEASPOON ML PAPRIKA
½ 2.5
TEASPOON ML THYME
dried or 1 sprig fresh thyme *
¼ 1.3
TEASPOON ML CINNAMON
2 2
EACH EACH BAY LEAVES *
1 15
TABLESPOON ML TOMATO PURÉE (PASSATA)
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 1
X X HOT CHILI PEPPERS
to taste *
1 1
X X SALT
to taste *
1 1
PIECE PIECE COCONUT
creamed *

Directions

Cover the beans with water and bring to the boil.

Add all the ingredients, except the creamed coconut and stir.

Simmer for 45 minutes or until the beans are cooked and the liquid is reduced.

Stir in the creamed coconut and adjust the seasoning if necessary.

The stew should be hearty and thick.

Carrots or other vegetables can be added to the stew 10 minutes before it is done.

Note: Commercially-made, good quality creamed coconut can be bought in 7 ounce packets.

Available in most supermarkets, grocery and health shops, it can be stored for weeks in the refrigerator, to be used in sauces, stews, desserts and drinks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 95 45% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 226mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 15%
Sugars g
Protein 5g
Vitamin A 9% Vitamin C 33%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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