Cassava Leaves and Beans

From Recidemia
Jump to: navigation, search



  1. Soak the beans overnight in cold water.
  2. Drain, rinse, and drain again.
  3. Cover the beans with cold water.
  4. Bring to a boil.
  5. Reduce heat, cover and simmer over low heat, stirring occasionally, until beans are tender.
  6. Remove beans from heat and set aside.
  7. While beans are simmering: heat half of the oil in a skillet and fry the onions and green pepper for a few minutes.
  8. Add this mixture to the beans.
  9. Rinse cassava leaves in hot water and crush them with a mortar and pestle.
  10. Bring a separate pot of water to a boil.
  11. Add greens, onion, and remaining oil.
  12. Boil for a few minutes, then reduce heat and cook for about an hour until greens are tender, stirring occasionally.
  13. When beans and greens are tender: combine greens and beans in the largest pot.
  14. Add salt to taste.
  15. Simmer over low heat for an additional 15 to 30 minutes.