Tag: side dish
Nigerian-style Black Eyed Peas
Nigerian-style Black Eyed Peas
Beans are an important staple in Nigerian cuisine. This is a basic recipe of how to prepare black eyed peas. You can also use a small red bean as a substitute. I always recommend using dried beans as opposed to canned. They soak up a lot of flavor, unlike canned beans that are already hydrated. The beans are always accompanied by rice as the perfect pair to this side dish.
Ingredients
- 1 cup dried black eyed peas or red beans
- water
- 1 medium onion grated
- 1 cube maggi bouillon
- salt and black pepper to taste
Instructions
- Soak the beans in cold water for 3 hours. Drain the liquid.
- Place the beans in a pot. Fill with water, covering with at least an inch above the beans. Bring to a boil and simmer for 45 minutes.
- Add in the grated onion, maggi cube, salt, and pepper. Simmer until the majority of the liquid is soaked up; about 15 more minutes.
Green Bean Salad
Green Bean Salad
This is a great way to enhance the flavor of green beans. The green beans get blanched for 3 minutes then shocked in an ice bath to stop the cooking. You want the green beans to still have a slight crunch to them, so frozen or canned won’t work for this recipe. Then toss the chilled green beans with chimichurri sauce and feta. Sprinkle cilantro, toasted pumpkin, sesame, and sunflower seeds over the top.
Ingredients
- 1 lb green beans trimmed
- 1/2 cup chimichurri sauce
- 4 oz feta crumbled
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 1 tbsp sunflower seeds
- 1/4 cup cilantro chopped
Instructions
- Bring a pot of water to a boil. Blanch the green beans for 3 minutes.
- Drain the green beans and place in an ice bath to stop them from cooking. Once cooled, drain and pat dry with paper towels.
- Toss the green beans with the chimichurri sauce and feta.
- In a dry skillet, toast the seeds for 2-3 minutes over medium heat until aromatic.
Lemon Parsley Bean Salad
Lemon Parsley Bean Salad
This is a simple Mediterranean bean salad that is easy to prepare and quite healthy for you, while still being full of flavor. All the ingredients get mixed together and left in the refrigerator for a couple of hours to allow the juices to commingle with each other.
Ingredients
- 2 cans kidney beans drained
- 1 can garbanzo beans drained
- 1 small red onion finely diced
- 1 rib celery finely diced
- 1 small cucumber peeled, seeded, and diced
- 1 cup parsley chopped
- 1/4 cup olive oil
- 2 lemons juiced
- 4 garlic cloves minced
- 1 tsp salt
- 1 tsp chili flakes
Instructions
- Mix all of the ingredients together. Set in the refrigerator for a couple hours before serving.
