Category : International Cuisine
Author : efg
Hits : 2594
Date : 05/12/2002
1 cup Red kidney beans, soaked over night2 cups coconut cream (fresh if possible)1 onion - large shredded bulb2 tomatoes sliced in small pieces1 teaspoon salt or less, for testing2 green peppers (chilies)
Boil beans in 2 cups of water until half cooked, if necessary add more water. Some beans are so hard that you may have to add water 3 times. When half cooked, throw out all water, wash under running cold water and put on low fire. Add all other ingredients now, i.e. coconut cream, onion, tomato, green pepper and salt.Stir occasionally with wooden spoon. Use knife or fork, poke the beans to check for softness in order to a certain level of cooking. Your best indicator should be when the beans start to split.Serving:Eaten with rice, 'Ugali' or bread like curry/gravy.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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