Sunday, 1 February 2015

COCONUT INFUSED BLACK EYED BEANS & CRUNCHY PLANTAIN

Black eyed beans are versatile legumes rich in plant protein, iron and zinc. They are inexpensive, delicious and can be cooked in different ways. 


I've always loved the taste of Coconut oil with black eyed beans (which is popular in Ghana). This is a simple Vegan or Vegetarian recipe, which can easily be adapted by  adding (more vegetables or for the meat eaters add their preferred meat) and a perfect dish for your lunch at work. 
Enjoy!

Ingredients:
500g of cooked black eyed beans (For recipe click here 'Black eyed beans')
3 tablespoons of coconut oil
40g of fresh ginger (you can decrease the amount to your personal preference)
2 large sliced shallots
1 large white onion
5 green chillies
Handful of chopped coriander
Salt

METHOD:
Blend together the onion, chillies and ginger 

Place a saucepan on a medium heat and add the coconut oil. 


Add the sliced shallots and fry for 2-3 minutes


Then add the blended ginger mix 


Cook gently for 8-10 minutes till you have a thick rich paste


Then add your beans and it's juice. Cook gently for 5 minutes. 
Add salt to taste and cook for a further minute. 


Turn the heat off and add the coriander. Mix well and leave to rest for 3 minutes


Serve with crispy fried plantain (Click here for the recipe 'CRISPY FRIED PLANTAIN').


All photos are by the owner and author of this blog.