African Beans

 

“The sauce based on tomato and coconut cream is unusual and colourful.  4 – 6 main course servings”

Our very own Jen has visited Tanzania and South Africa, she can surely vouch for the authenticity of these “African Beans”! ;-)

One of the highlights of her trip was visiting Gombe Stream National Park, where Jane Goodall studied Chimpanzees.

Picture 037s

Speaking of Jane Goodall, Invercargill Vegan Society members had the chance to present her with a vegan award in Dunedin!  During our mass hen rescue, we met her backstage, and have stayed in contact with our hero!

 

 

 Look at Jen’s lovely photographs of Tanzania

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African Beans

 

Ingredients

1 can of black beans (or similar beans)

2 medium onions, chopped

2 Tablespoons oil

1 small (135g) Tomato paste

1 (400g) can Coconut cream

 

2 teaspoons paprika

1/2 teaspoon chilli powder (to taste)

1/2 teaspoon cumin

2 teaspoons sugar

1 teaspoon salt

black pepper to taste

Method

1.  Empty and drain the can of beans, washing them in a sieve.

2.  Chop 2 medium onions.  In a frypan, sauté the onions in oil until they are soft and clear.

 3.  In a pot, add the fried onions, tomato paste, can of coconut cream and seasonings. (  2 teaspoons Paprika, 1/2 teaspoon Chilli powder, 1/2 teaspoon Cumin, 2 teaspoons Sugar, 1 teaspoon Salt)

Stir until they form a smooth and creamy sauce.

4.  Add the beans to the sauce, stir through and allow to simmer.

5.  Serve on brown or white rice

Enjoy :-)

 

 

We used Black beans, available at Countdown.  It seems to be harder to find them at other supermarkets?  Here they are in the health food section (aisle 2) of Countdown.  Other beans would work fine, or try Black eyed peas!

Bin Inn in South City has an awesome range of beans too.  Raw beans would have to be cooked before using them, canned beans are simpler.  Just rinse them and they are ready to be added :-)

 

1.  Empty and drain the can of beans, washing them in a sieve.

 

2.  Chop 2 medium onions.  In a frypan, sauté the onions in oil until they are soft and clear.

 

 

The basic ingredients.  Beans, coconut milk/cream, tomato paste.

 

 3.  In a pot, add the fried onions, tomato paste, can of coconut cream and seasonings.

(  2 teaspoons Paprika, 1/2 teaspoon Chilli powder, 1/2 teaspoon Cumin, 2 teaspoons Sugar, 1 teaspoon Salt)

Stir until they form a smooth and creamy sauce.

 

 

 

4.  Add the beans to the sauce, stir through and allow to simmer.

 

 

 

5.  Serve on brown or white rice.  We like brown jasmine rice :-)

Rinse one cup in a sieve.  We made a double recipe of African Beans for a potluck, twice the bean recipe.  We used three cups of rice total.  Shown below is one cup of rice being washed.

Add rice to a pot.  Cover with about 1cm of water over the rice.  Three cups of rice shown.  Bring to the boil, and then turn the heat right down to let it simmer for ~10 minutes, or until the water has all been absorbed/steamed away.

 

Serve the beans over the rice.  Here is a small amount of the recipe.

 The rest went to our Adventist friends potluck :-)

Our “African Beans”, third from the top left.

 

 

    

 

With these magic “African Beans”, you’ll be the king of the savannah :-)

 

 

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