FOOD & DRINK
TOTAL TIME: 1 HRS 45 MINS Prep Time: 15 mins Cook Time: 1 hrs 30 mins
RECEIPE
West African Red Beans: A southern tradition finds it roots. INGREDIENTS 1 cup dried pinto bean, picked over 1 1/4 cups onions, chopped, divided 1/4 cup peanut oil (or vegetable oil)
1 cup canned whole tomatoes, drained and chopped 1 tbs tomato paste 1 large garlic clove, minced
1/4 tsp cayenne pepper 1/4 tsp white pepper 1 tsp salt
DIRECTIONS 1 Soak the beans overnight in 2 quarts of water. OR you could quick soak them by putting the beans into a heavy pot and cover with 2 quarts of water, bring to a boil and boil for 2 to 3 minutes. Remove the pot from the heat and let the beans soak, uncovered for 1 hour.
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2 Bring the pot of soaked beans to a boil, then reduce the heat to low. Add 1/4 C of the onion and simmer, partly covered, about 1 hour, or until the beans are tender but not mushy. Drain the beans and set them aside. 3 In a large skillet, heat the oil until it is hot but not smoking. Saute the remaining cup of onions until soft and translucent but not brown. Add the tomatoes, tomato paste, garlic, cayenne pepper, white pepper and salt. Stirring frequently, simmer the mixture until most of the liquid has evaporated. Stir in the beans and cook, uncovered, for about 5 to 10 minutes, stirring frequently. It can be be also served over potatoes or rice.
BEANS
FROM THE BEGINNING In the 1600s, African slaves were brought to the United States, along with their food and styles of cooking. They brought okra, sesame seeds, peanuts, black-eyed peas, and rice. Using these foods, they introduced new recipes to the existing American dishes.
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