Coconut curry kidney Beans Recipe VEGAN East African Swahili style
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INGREDIENTS:
* 3 cups kidney Beans
* 2 cups coconut milk
* 3 tbsp cold pressed coconut oil
* Salt
* 1/2 tsp Curry
* 1/2 tsp Black Pepper
* 1 cup chopped tomatoes
* 1 cup chopped green bell pepper
* optional pinch pepper flakes
* 1 & half cups chopped Shallot onions
* 1 tbsp minced garlic
* 1 optional whole Thai chili
* 2 whole garlic for cooking beans
* 4 sprigs scallion/spring onions bundled
* 1 tbsp chopped ginger
* water 1 liter for cooking beans, and extra as needed.
Directions
soak the beans for 1 hour
wash the beans add water to cover the beans
add garlic , chopped onions, spring onions and Thai Chilli to the pot and boil the beans for 45 minutes or until Mashable.
How to serve the beans
1. rice and beans dish bowl with eith avocado slices and a chunky tomato, onion, colantro, chili, lime juice salsa and fried onions
2. bean and rice borrito
Useful tools
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Presto 06300 Dehydro Electric Food Dehydrator -
Vitamix 5300 Blender, Professional-Grade, 64 oz -
Shun Classic 8” Chef’s Knife Handcrafted in Japan
Shun Classic Knife Block Set (5-Piece)
Coconut Meat Remover -
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Disclosures: All opinions are my own. Sponsors are acknowledged. Some links in the description are affiliate links that if you click on one of the product links, I’ll receive a commission at no additional cost to you. As an Amazon Associate I earn a small commission from qualifying purchases.
Instant Pot Red Beans and Rice - Vegan, No Soak Recipe
These thick, creamy and spicy kidney beans (no soak!) are a true comfort food. This Instant Pot red beans and rice recipe calls for no oil at all, so it's a low fat, plant-based, vegan, full-flavored crowd pleaser. Get Full Recipe:
My family's vegan soup: Pinto bean recipe | Pinto beans and vegetables
My family's vegan soup: Pinto bean recipe | Pinto beans and vegetables | How to make pinto bean and vegetable soup | How to cook pinto/cowboy beans in a pressure cooker | Pressure cooked pinto beans | Silent vegetarian cooking video
❤️ Two new videos every week.
❤️ The veggies were thoroughly washed before filming
❤️ Serving: 4-5 people
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Recipe:
1. Pinto beans: 500g / 17.6 oz. cooked in the pressure cooker, and I seasoned only half and put the other half in freezer for future use
2. Potato: 1 medium size, cut into cubes
3. Tomato: 1 & 1/2 medium size, chopped
4. Cilantro/coriander: As per your taste
5. Red onion: 1 medium size, julienned
6. Organic vegan mushroom stock cube (Kallo brand): 1/2
7. Himalayan crystal black salt: As per your taste
8. Water in the pressure cooker: 5 cups
9. Water in the pan to cook the potato & tomato: As required
10. Extra virgin coconut oil: 1.5 tbsp.
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Winter Ride by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
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#PintoBeans #CowboyBeans #PressureCooker
Easy Vegetarian Baked Beans Recipe
Quick and Easy Vegetarian Baked Beans – no soaking dried beans, no meat – technically vegan - and all the sweet, tangy, stick-to-your-ribs baked beans you crave. The perfect summer BBQ recipe!
FULL RECIPE:
Brown Rice and Black Eyed Beans ???? High Fiber and Protein One Pot Meal for Vegans (Super Easy)
Black-eyed peas, an Old World plant from Africa, are used in every continent.
➡️ The uses range from New Year's traditions to nutritional value, to making meals that just taste great.
Today we will pair it with brown rice, a whole grain with more nutrients and fiber than white rice, and several other ingredients for an easy, one-pot vegan meal.
No matter where you are in the world, in a suburb, a highrise, or on a farm, there’s something about the plinking sound of dry beans that makes you feel reconnected with nature.
➡️ In fact, this meal is completely natural and contains no processed food or preservatives.
The slow blending and stewing of cumin, garlic, paprika, onion, thyme, and other herbs will fill your house with an incredible aroma.
???? Do you have a favorite black-eyed bean or brown rice recipe? Let me know in the comments below!
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 180g Black Eyed Beans (Soaked)
1 Cup / 200g MEDIUM GRAIN Brown Rice (Soaked)
2 cups / 275g Onion - chopped
2 Tablespoon Garlic - finely chopped
1 Teaspoon Dry Thyme
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
3/4 cup / 175ml Strained Tomatoes/Passata
Salt to taste (I added total 1+3/4 teaspoon Pink Himalayan Salt)
1+1/2 Cup / 200g Carrots
4 cups / 900ml Vegetable Broth
2 cups / 475ml Water
Garnish:
Lemon juice to taste (I added 1+1/2 Tablespoon)
3/4 cup / 30g to 35g Parsley - finely chopped
Freshly Ground Black pepper to taste (I added 1/2 teaspoon)
Drizzle of olive oil (I added 1 tablespoon of Organic Cold-pressed Olive oil)
▶️ METHOD:
Soak the black eyed beans in water for at least 8 hours or overnight. Also, wash and soak the brown rice for 1 hour before cooking.
To heated pot add olive oil, onion, salt and fry until the onion starts to caramelize. Adding salt to onion will release it's moisture and help it cook faster so don’t skip it.
Reduce the heat to low or medium-low and add garlic and fry for another 1 minute or until fragrant. Now add thyme, ground cumin, paprika, cayenne pepper and mix. Add the strained tomatoes/Passata and mix well.
Add the soaked/strained/rinsed brown rice and beans, carrots, salt, vegetable broth, water and give it a good stir. Increase the heat and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for 50 to 55 minutes or until the rice and beans are cooked to your liking. DO NOT over cook, we don't want mushy rice.
Uncover and increase the heat to medium-high and cook for another 1 to 2 minutes or to the desired consistency. Turn off the heat. Garnish with parsley, black pepper, lemon juice, olive oil. Mix well and taste for seasoning. Cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot.
The stew thickens as it cools down. If the stew gets too thick, add boiling water to thin it out, DO NOT ADD COLD WATER.
▶️ IMPORTANT NOTES:
???? Soak the beans really well for 8 hours or overnight and soak the rice for 1 hour before cooking
???? If you are using long grain brown rice adjust the cooking time accordingly, because long grain brown rice cooks faster than the medium grain rice
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Turn the heat to medium-low to low before adding the garlic and spices, this will prevent it from burning
???? Cooking time depends on the type of pot being used, heat of the stove, freshness of the ingredients etc. so use your judgement and adjust the cooking time accordingly
???? If the stew gets too thick, add some boiling water to thin it out, DO NOT ADD COLD WATER.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits our recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel for my latest vegan recipes!
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