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

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)