African Red Beans & Couscous

  1. Soak beans overnight.
  2. Drain and rinse beans well.
  3. Place beans in a large, heavy-bottomed soup pot with 6 cups water and tomatoes.
  4. Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until tender.
  5. Add more water during cooking if necessary, using just enough to make a gravylike sauce.
  6. 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).
  7. In a medium skillet, saute onions, celery and potatoes in olive oil 15 minutes until potatoes are almost soft.
  8. Set aside.
  9. Puree almonds and soymilk in a blender until smooth.
  10. Add sauteed vegetables, almond milk, salt, cayenne and black pepper to cooked beans and simmer for 20 to 30 minutes.
  11. While beans simmer, bring 4 cups water to boil in a medium saucepan.
  12. Stir in couscous, 1 teaspoon olive oil and salt.
  13. Cover saucepan, remove from heat and let sit 10 minutes.
  14. 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)

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