Prep 30 mins
Cook 2 hrs
If you've always thought beans were boring, try this super recipe flavored with almonds. The beans are served over couscous, a grain popular in Africa. I thought this was okay the first day, but the next day, I couldn't keep away from it! The first time I made it, I didn't make the couscous. You can make this in a crockpot too. Just check the water occasionally. Adapted from Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Retreat by Anne Saks and Faith Stone(via Delicious Living magazine).
- 473.18 ml dried red beans
- 1419.54 ml water
- 2 tomatoes, coarsely chopped
- 9.85 ml olive oil
- 2 onions, finely chopped
- 118.29 ml celery, finely chopped
- 1 medium sweet potato, peeled and cubed (or white potato)
- 236.59 ml almonds
- 354.88 ml soymilk
- 4.92 ml salt
- 2.46 ml cayenne pepper
- black pepper
- 946.36 ml water
- 473.18 ml whole wheat couscous
- 4.92 ml olive oil
- 2.46 ml salt
- Soak beans overnight. Drain and rinse beans well. Place beans in a large, heavy-bottomed soup pot with 6 cups water and tomatoes. Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until tender. Add more water during cooking if necessary, using just enough to make a gravylike sauce. You can cook this in the crockpot if you like, on high for 4-5 hours, checking occasionally(remember you still want at the end a gravylike consistency).
- In a medium skillet, sauté onions, celery and potatoes in olive oil 15 minutes until potatoes are almost soft. Set aside.
- Puree almonds and soymilk in a blender until smooth. Add sautéed vegetables, almond milk, salt, cayenne and black pepper to cooked beans and simmer for 20 to 30 minutes.
- While beans simmer, bring 4 cups water to boil in a medium saucepan. Stir in couscous, 1 teaspoon olive oil and salt. Cover saucepan, remove from heat and let sit 10 minutes. Fluff with a fork before serving.