African Red Beans & Couscous
- 2 cups dried red beans
- 6 cups water
- 2 tomatoes, coarsely chopped
- 2 teaspoons olive oil
- 2 onions, finely chopped
- 12 cup celery, finely chopped
- 1 medium sweet potato, peeled and cubed (or white potato)
- 1 cup almonds
- 1 12 cups soymilk
- 1 teaspoon salt
- 12 teaspoon cayenne pepper
- black pepper
- 4 cups water
- 2 cups whole wheat couscous
- 1 teaspoon olive oil
- 12 teaspoon salt
- Soak beans overnight.
- Drain and rinse beans well.
- Place beans in a large, heavy-bottomed soup pot with 6 cups water and tomatoes.
- Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until tender.
- Add more water during cooking if necessary, using just enough to make a gravylike sauce.
- You can cook this in the crockpot if you like, on high for 4-5 hours, checking occasionally(remember you still want at the end a gravylike consistency).
- In a medium skillet, saute onions, celery and potatoes in olive oil 15 minutes until potatoes are almost soft.
- Set aside.
- Puree almonds and soymilk in a blender until smooth.
- Add sauteed vegetables, almond milk, salt, cayenne and black pepper to cooked beans and simmer for 20 to 30 minutes.
- While beans simmer, bring 4 cups water to boil in a medium saucepan.
- Stir in couscous, 1 teaspoon olive oil and salt.
- Cover saucepan, remove from heat and let sit 10 minutes.
- Fluff with a fork before serving.
red beans, water, tomatoes, olive oil, onions, celery, sweet potato, almonds, soymilk, salt, cayenne pepper, black pepper, water, whole wheat couscous, olive oil, salt
Taken from www.food.com/recipe/african-red-beans-couscous-384494 (may not work)