Africanredbeans Recipes

RED BEANS

Red Beans image

An easy red beans over rice recipe straight out of New Orleans

Provided by Leah Chase

Categories Bean Onion Side Mardi Gras Ham Sausage Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 lb. red kidney beans
2 qt. water
1 large onion (chopped)
1/4 cup vegetable oil
1 lb. smoked ham (cubed)
1 lb. smoked sausages (in 1/2-inch slices)
1 cup water
1 tbsp. chopped garlic
1 bay leaf
1 tbsp. black pepper
2 tbsp. chopped parsley
1 tsp. whole thyme leaves
2 level tbsp. salt

Steps:

Pick through beans, removing all bad beans or any other particles. Wash beans well. Place beans in a 5-quart pot. Add the 2 quarts of water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft, stir well, mashing some against the side of the pot.
Heat oil in frying pan; add ham and sausage. Sauté in oil for 5 mintues. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.

CUBAN-STYLE RED BEANS AND RICE

Cuban-Style Red Beans and Rice image

Categories Soup/Stew Bean Rice Side Vegetarian Winter Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

Beans
1 cup dried small red kidney beans
2 quarts water
1/2 small onion
1 2-inch square of red bell pepper
2 garlic cloves, peeled
2 fresh cilantro sprigs
1/2 teaspoon ground cumin
Rice
1 1/2 cups long-grain white rice, rinsed in cold water 5 times
3 tablespoons olive oil
2 cups chopped onions
1/4 cup chopped red bell pepper
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

Steps:

For beans:
Soak kidney beans in large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight. Drain. Place 2 quarts water, beans and next 5 ingredients in large pot. Bring to boil over medium-high heat. Reduce heat to medium, cover and simmer until beans are tender, stirring occasionally, about 50 minutes. Season to taste with salt. Drain, reserving beans and bean cooking liquid separately. Discard vegetables and cilantro.
For rice:
Bring 3 cups bean cooking liquid to boil in heavy medium saucepan. Add rice; bring to boil. Reduce heat to medium-low, cover and simmer until almost all liquid is absorbed, about 20 minutes. Uncover; fluff with fork.
Heat oil in heavy large skillet over medium-high heat. Add onions, bell pepper, garlic, cumin and oregano and sauté until onions are beginning to brown, about 5 minutes. Stir in beans and rice; cook until heated through, about 5 minutes. Season with salt and pepper.

AROMATIC AFRICAN RED BEANS

Aromatic African Red Beans image

A simple recipe for beans, you must plan ahead for presoaking the dried beans. You could probably used tinned but it wouldn't be the same. This recipe was found on www.ivu.org, submitted by the International African Vegetarian Network and Friends.

Provided by magpie diner

Categories Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb dried red kidney beans, presoaked overnight
8 cups water
1 cup celery, chopped
4 bay leaves
3 tablespoons fresh garlic, minced
2 teaspoons dried thyme, crushed
1 teaspoon powdered kelp (sub sea salt, powered miso, spike or vegetarian bouillon powder)
1 cup green pepper, diced
1 tablespoon fresh parsley, finely chopped
sea salt & pepper, to taste

Steps:

Pick through beans to remove any bad ones. Soak in plenty of water, overnight if possible (about 6 hours minimum). Don't add salt at this stage, it will only make the beans tough.
Ready to cook - drain and rinse the beans thoroughly then place them in a large pot with the 8 cups of fresh water, the onion, celery, and bay leaves.
Bring to a boil, cover and reduce heat. Cook over low heat for about an hour or until the beans are tender.
Stir and mash beans against side of pan, leaving some whole.
Add green pepper, garlic, parsley, thyme and seasonings to taste. Cook uncovered over low heat until almost creamy for about 20 minutes.
Remove bay leaves before serving over some hot cooked brown rice.

AFRICAN RED BEANS

African Red Beans image

This is a great bean recipe, with it's origins in Africa. I really love the layers of flavor. The original recipe called for 1/2 Cup of peanut oil, but I just reduced it to 1/4 Cup, which I think is plenty. You can always cook the beans longer if they are not tender enough. Recipe by chef Angela Shelf Medearis. *Cook time does not include the overnight soaking of beans.

Provided by LifeIsGood

Categories Beans

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried pinto bean, picked over
1 1/4 cups onions, chopped, divided
1/4 cup peanut oil (or vegetable oil)
1 cup canned whole tomatoes, drained and chopped
1 tablespoon tomato paste
1 large garlic clove, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 teaspoon salt

Steps:

Soak the beans overnight in 2 quarts of water. OR you could quick soak them by putting the beans into a heavy pot and cover with 2 quarts of water, bring to a boil and boil for 2 to 3 minutes. Remove the pot from the heat and let the beans soak, uncovered for 1 hour.
Bring the pot of soaked beans to a boil, then reduce the heat to low. Add 1/4 C of the onion and simmer, partly covered, about 1 hour, or until the beans are tender but not mushy. Drain the beans and set them aside.
In a large skillet, heat the oil until it is hot but not smoking. Saute the remaining cup of onions until soft and translucent but not brown. Add the tomatoes, tomato paste, garlic, cayenne pepper, white pepper and salt. Stirring frequently, simmer the mixture until most of the liquid has evaporated. Stir in the beans and cook, uncovered, for about 5 to 10 minutes, stirring frequently.

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