Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ethiopian black eyed beans stew (vegan). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Ethiopian black eyed beans stew (vegan) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Ethiopian black eyed beans stew (vegan) is something which I have loved my whole life.
Meanwhile, in a large saucepan, melt the butter. The stew will thicken up when refrigerated. Being another popular West-African meal, my mum used to make it for our family regularly.
To begin with this particular recipe, we have to first prepare a few components. You can have ethiopian black eyed beans stew (vegan) using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Ethiopian black eyed beans stew (vegan):
- Take 1 tbsp paprika
- Make ready 1 tbsp ginger powder
- Take 1 tbsp & 1/2 of Yellow Ras el Hanout
- Get 1 tbsp turmeric powder
- Make ready to taste Cayenne pepper powder
- Get to taste Black pepper
- Make ready 1 medium onion
- Get 3 gloves of garlic
- Take 2 medium sweet potatoes
- Get 1 red bell pepper
- Make ready 1 handful coriander
- Take 1 tin coconut milk
- Get 500 g black eyed beans
- Make ready 1 squeeze Agave syrup
- Prepare 2 vegetable stocks cubes
- Prepare 1 drizzle of olive oil
- Get I didn’t add okra this time but it tastes lovely with it 😋
- Prepare Pro tip: mash a couple of sweet potatoes to make the stew thicker
If you have plantains, definitely use them, they're a match made in heaven with this dish! African Black-Eyed Pea Stew [Vegan] This vegan black eyed peas stew is popular even among meat lovers! Be sure to watch the quick video for how to make it below. I love this Greek vegan black-eyed peas recipe so much because: it comes together in a flash, uses only one pot (talk about easy clean-up!) and is filled with loads of fiber and nutrition from black-eyed peas and loads.
Instructions to make Ethiopian black eyed beans stew (vegan):
- Place all the ingredients together
- Place Drizzle of olive oil into a pan, pre heat then add onions. Cook onions until the are semi cooked
- Once onions are semi cooked, add spices and agave nectar and cook for another another 2 minutes
- Add tomatos and cook for another 2 -3 minutes
- Add red pepper and cook for another 2 - 3 minutes
- Add sweet potatoes and cook for another 2 - 3 minutes
- Add the coconut milk to the above and cook on gas mark 6 until it starts boiling, once it starts boiling reduce heat to gas mark 4 and leave for 20 minutes. Stir every 5 minutes.
- Add the black eyed beans, coriander, stir and leave for another 15 minutes. Be mindful to stir every couple of minutes so it doesn’t burn.
- Serve along with rice and decorate with couple of pumpkin seeds, coriander and spring onion.
This slow-cooked black-eyed peas stew is the ultimate belly warmer to keep you toasty and full. Red red is a traditional Ghanaian dish made with West African beans, palm oil and tomatoes. A hearty and wholesome stew perfect for all the family. The ultimate comforting main, this delicious Ghanaian recipe combines a rich beans stew with fried plantain. Get the recipe for this dish in the free bonus pack for my new cookbook: http://sweetpotatosoul.com/pre-order-bonus-gift Only those who order the book early.
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