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Ingredients Jump to Instructions ↓

  1. 1 c Dried lima beans

  2. -- soaked overnight OR...

  3. 30 oz -canned lima beans

  4. 1 c Blackeye peas

  5. -- freshly cooked or canned

  6. 2 Celery sticks

  7. -- finely chopped

  8. 1 sm Red sweet pepper

  9. -- seeded and finely chopped

  10. 2 tb Roasted cashew nuts

  11. -- (Or more to taste)

  12. 2 Green onions; chopped

  13. 1 tb Tomato sauce (ketchup)

  14. 1 Garlic clove; crushed

  15. Salt and pepper; to taste

  16. 1/4 ts Cumin or jeera, ground

  17. 3 tb Balsamic or wine vinegar

  18. 6 tb Olive oil

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix the drained beans with the celery and sweet pepper.

  2. Roast the cashew nuts, in a dry frying pan, until browned. Put on paper towels and allow to cool. When cool, toss into the beans with the green onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving.

  3. Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by Karen Mintzias —–

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