1/1 Photo of African Red Beans
1 hr 10 mins
magpie diner's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Pick 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.
- 2Ready 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.
- 3Bring to a boil, cover and reduce heat. Cook over low heat for about an hour or until the beans are tender.
- 4Stir and mash beans against side of pan, leaving some whole.
- 5Add green pepper, garlic, parsley, thyme and seasonings to taste. Cook uncovered over low heat until almost creamy for about 20 minutes.
- 6Remove bay leaves before serving over some hot cooked brown rice.
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Nutritional Facts for African Red Beans
Serving Size: 1 (329 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 203.3
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 26.1 mg
- Total Carbohydrate 37.4 g
- Dietary Fiber 9.3 g
- Sugars 1.9 g
- Protein 13.3 g