Mozambique Coconut Beans Recipe
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Mozambique Coconut Beans Recipe
This recipe from The African Gourmet at Chic African Culture
Ingredient
- 1 cup dry red kidney beans
- 2 teaspoons minced garlic
- 1 large red onion, diced
- 1 large green bell pepper, diced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3 cups coconut milk
- 1 cup white rice
- 2 cups coconut milk
Directions
- Add all ingredients except ice and 2 cups of coconut milk into a large pot and simmer 3 hours.
- In separate pot cook rice in coconut milk for 20 minutes, do not rinse rice.
- Serve beans over rice and enjoy.
Please see source website for additional pictures and detailed instructions – Chic African Culture
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“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
New Orleans Red Beans and Rice @ Joy the Baker
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New Orleans Red Beans and Rice
Joy Wilson @ Joy the Baker
Ingredients
- 1 pound dried red beans, rinsed and picked through for stones
- 1/3 cup diced pancetta
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 1 green or red bell pepper, deseeded and diced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- pinch cayenne or a few dashes of Tony Chachere Seasoning
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, coarsely chopped
- 2 teaspoons fresh thyme, roughly chopped
- 1/2 pound cooked smoked sausage cut into 1-inch pieces
- about 10 cups chicken stock
- 2 bay leaves
- 6 cups cooked white rice
- chopped green onions, garnish
Instructions
- Place clean dried beans in a medium pot and cover with room temperature water. Allow to soak overnight before making the beans.
- If you don’t have time to soak the beans overnight, don’t fret. Place the clean dried beans in a medium pot and cover with room temperature water. Place over medium heat and bring to a boil. As soon as the beans boil, cover, remove from heat, and allow to soak for 1 hour. Carry on with the recipe.
- In a large soup pot over medium heat, cook pancetta until very well crisp, about 6 minutes.
- Add the onions, celery, and bell pepper and cook until vegetables are very well done, about 8 minutes.
- Add salt, pepper, and cayenne or Tony Chachere Seasoning and stir to combine.
- Stir in the garlic, parsley, thyme, and sliced sausage. Increase heat to medium-high and cook until the sausage is well browned, about 5 minutes. Stir frequently.
- Add the softened beans to the pot, the stock, and bay leaves. Reduce heat to low and allow to simmer for about 2 hours, uncovered, until the beans are well softened.
- Taste and season with more salt or pepper.
- For a slightly smoother consistency, blend about 1/3 of bean and sausage mixture in a blender or food processor and return to the pot. This way, some of the beans will be ground smooth and some will be kept whole, creating a really lovely consistency. You can also smooth out some of the beans by mashing them against the side of the pan once they’re softened, but I like the bender method best.
- Serve beans with white rice and a hearty garish of green onions.
Please see source website for additional pictures and detailed instructions – Joy the Baker
Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Buy the book (in Print or on Kindle)
“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
Z – Zag Left | Red Beans & Rice Casserole
Buy the book (in Print or on Kindle)
“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.
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Red Beans & Rice Casserole
Joanie @ Zag Left
Ingredients
(Ingredients modified to include Aldi brand name)
- 1 tablespoon Carlini olive oil
- 1 small onion, chopped (about 1½ cups)
- 1 medium green pepper, chopped (about ½ cup)
- 2 cloves garlic, minced
- 12-ounces Parkview beef sausage, sliced
- 1 16-ounce can Dakota’s Pride kidney beans
- 1 10-ounce can Happy Harvest Diced Tomatoes and Chilies
- 1½ cups Rice Bowl Instant White Rice
- 1½ cups Chef’s Cupboard chicken broth
- 1 cup shredded Happy Farms cheddar cheese
Instructions
- Heat oven to 350 degrees F.
- Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Heat the olive oil in a large pan on medium-high heat.
- Add the onions and green peppers and cook, stirring occasionally until vegetables are tender, about 8 minutes.
- Add the garlic and cook, stirring for a minute more.
- Add in the sausage and red beans and stir.
- Mix in the can of undrained diced tomatoes and chilies, the rice and the chicken broth. Stir well.
- Transfer to the baking dish and top with shredded cheddar cheese.
- Cover baking dish with foil and bake for 30 minutes.
- Serve.
Please see source website for pictures and detailed instructions – Zag Left
Costs = $
*If the amount is zero, the cost of the ingredient is less than $0.01 (one penny)
Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.
***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.