M'bazzi (Pea Beans Nairobi Style)
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 4 tablespoons oil
- 1 cup navy beans (pea beans or black-eyed peas)
- 1 quart water (salted)
- 1⁄2 cup bell pepper (chopped)
- 1⁄2 cup onion (chopped)
- 1 cup coconut milk
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon turmeric
- 1⁄2 head lettuce
- 1 tomatoes
- 1⁄4 cup parsley
- 1 teaspoon salt
Directions
- Cook beans in salted water for about an hour, or until tender, drain, set aside.
- In a sauce pan heat oil; add bell pepper, onion, cayenne and salt; saute until onion is tender; add beans; cook about 2 min.; stir in coconut milk; cook until sauce is about the consistency of a medium sauce and sticks to the beans.
- Refrigerate mixture until it is throughly cold, best if you can leave in the refrigerator at least 24 hours to allow the spices to meld with the beans.
- Place individual lettuce leaves on a large platter, place a 1/2 cup serving of bean/coconut mixture on each lettuce leaf, top with tomatoes and parsley; serve as a salad or appetizer.
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