Difference between revisions of "Maharagwe I"
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* 1 small [[chile pepper]], cleaned and chopped (optional even for savory beans) | * 1 small [[chile pepper]], cleaned and chopped (optional even for savory beans) | ||
| − | == | + | == Procedures == |
# Rinse and drain soaked beans. | # Rinse and drain soaked beans. | ||
# Place beans in a large cooking pot and add fresh [[water]] to cover. | # Place beans in a large cooking pot and add fresh [[water]] to cover. | ||
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==References== | ==References== | ||
<references/> | <references/> | ||
| − | [[Category:Chadian Vegetarian]] | + | [[Category:Chadian cuisine]] |
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[[Category:Azuki bean Recipes]] | [[Category:Azuki bean Recipes]] | ||
[[Category:Cardamom Recipes]] | [[Category:Cardamom Recipes]] | ||
Latest revision as of 14:09, 15 July 2012
Description
Red beans
Ingredients
- 2 cups (about 1 pound) dry red beans or kidney beans, soaked in water overnight
- 1 or 2 cups of coconut milk or whole milk
- sugar to taste (2 to 4 tablespoons)
- a few cardamom seeds, or a quarter teaspoon ground cardamom
- teaspoon salt
- 2 onions, chopped (optional)
- 2 tomatoes, chopped (optional)
- 1 sweet green pepper, chopped (optional)
- 1 or 2 cloves of garlic, crushed and chopped (optional)
- 1 teaspoon mild curry powder (optional)
- 1 small chile pepper, cleaned and chopped (optional even for savory beans)
Procedures
- Rinse and drain soaked beans.
- Place beans in a large cooking pot and add fresh water to cover.
- Bring to a fast boil and cook for ten minutes.
- Reduce heat and simmer until beans are nearly tender.
- Add all remaining ingredients.
- Cover and cook until all is tender, stirring occasionally.
