African Red Beans and Couscous
A Moroccan side dish of red beans, wheat couscous and tomatoes, seasoned with cayenne and slow-cooked.
2 hr 30 min · Serves 4 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 120 min · 150 min total
- hard
- 1
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).
- 2
In a medium skillet, sauté onions, celery and potatoes in olive oil 15 minutes until potatoes are almost soft. Set aside.
- 3
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.
- 4
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
