I mentioned on Monday on the weekly menu planning post, how excited I was to debut this recipe. I wish I had a better picture tough. Beans was a staple at my house when I was young. My mom always said if you want to be tall, you have to eat lots of beans and since I wanted so much to be tall, I loved eating beans, not sure if it worked though because I am a few inches away from my desired height of 5’9″ but I won’t get into that today.
My mom usually makes her beans and sweet corn with red beans but that’s not easily accessible without going to an African store, so most times I use whatever beans I have on hand, today happens to be black-eyed peas. I opted to cook the beans in a pressure cooker to eliminates soaking time, and it also cuts the cooking time down significantly.
- 2 tablespoon oil
- 1 large onion (chopped)
- 4/5 cups chicken broth
- 1 cup blended pepper (red pepper, onion, tomato and habanero)
- 2 cups dry black-eyed peas
- 1 can of sweet corn (15.25 oz)
- 1/4 cup *palm oil melted or olive oil
- Salt and seasoning to taste
- Heat 2 tbsp oil in pressure cooker until hot
- Add chopped onion and sauté until translucent
- Add chicken broth and beans – lock the pressure cooker lid in place for about 30 minutes on high pressure
- At the sound of the beep, turn off pressure cooker and wait till the air is out and valve drops
- Open lid, check to make sure its soft, add pepper and cook till liquid is reduced to desired *consistency
- Add sweet corn, salt, palm oil or olive oil and let it simmer for about 8 minutes
- Stir, remove from heat and serve
Beans is one of those food that can be used in so many ways – we use it as a side dish, soups, or main dish – we usually eat it with fried plantain, white rice, with bread as a sandwich (see pic below), the list is endless.
*consistency – I don’t like my beans too watery, so I usually cook it down till the water is gone, some people like to use the sauce with their rice it depends on your preference.
* Palm Oil – is a type of vegetable cooking oil commonly use in Africa, Southeast Asia and I believe some parts of Brazil.
Today, I am linking up with Turning Clock Back and all she cooks – please check visit their site for more recipes