Red Red (African Stewed Black-eyed peas)

by ImmaculateBites on 27 March, 2015

Red Red Recipe- A hearty tasty and no fuss vegetarian black-eyed peas stewed beans- African Style

Red Red

Here, in the United States, black- eyed peas are best known, especially in the south, as a good luck and prosperity meal. In Africa, it is an everyday, year round meal, used in all forms- ground, dried, fresh and a good source of protein fresh.  If you are unfamiliar with black-eyed beans, they are delicious little white beans with a mild taste and smooth texture- what I like most, is their meaty flavor and texture-they really do have a bite to it, compared to other beans.  Red red recipe Lately, there has been more interest in them and so many home cooks and chefs are making use of these beans transforming them into exquisite meals. Here is my variation on this rustic yet flavorful use of these beans- Red Red.  Red Red is a simple tomato stew that is enjoyed widely through out of Ghana. Don’t quote me on this, but the name is derived from combining red palm oil and tomato sauce.   You see, these beans always make everything better for me- especially after a rough week. I make them eat for breakfast with puff puff(one of my all time comfort breakfast) and serve it with fried plantains for lunch.  When am on a health kick, I grill or roast plantains. I so wasn’t on one this weekend, ANYTHING greasy I just had to have.  Red Red While I absolutely love smoked meat or fish in my beans; Yes, truly do- most often is more about the flavor these proteins add to the meal rather than the meat itself. I thought it would to a good idea to make this without any smoked meats, which is customary.  However, if you have crayfish (dried shrimp) do include them to make up for the loss of the smoky flavor. A trick I do all the time is to use smoked paprika to add that smoky flavor to my food, when I can’t get a hold of smoked meat. Believe me, sometimes getting a hold of smoked meats is like searching for a needle in a haystack or paying an arm and a leg. I am not willing to shed out that amount of money.  Red Red Can’t find or don’t like Black eyed peas? No worries, you could make these with black, red or any other types of beans. Don’t forget to adjust cooking times and flavors. Enjoy!!!

Red Red (African Stewed Black-eyed peas)
 
Prep time
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Author:
Recipe type: Main
Cuisine: African
Serves: 4-6
Ingredients
  • 4 -14.5 ounce canned beans or 1 pound dried beans
  • ½ – ¾ cup palm oil or Canola oil
  • 1 medium Onions
  • 1 Tablespoon ginger
  • ½ tablespoon garlic
  • 2 Tomatoes
  • 2 Tablespoons tomato paste
  • 1 Tablespoon paprika
  • • ⅓ crayfish (optional)
  • • 2 cups – 3 cups stock/ water
  • • 1-tablespoon bouillon powder, vegetarian, chicken (optional)
  • 2-3 green onions chopped
  • Salt and pepper as needed
  • 1 habanero pepper or sub with hot pepper or sauce (optional)
Instructions
  1. Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water.
  2. Cover and let sit overnight or 6 to 8 hours
  3. Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 50- 60 mins or until tender
  4. Drain the cooked beans and set aside
  5. If using canned beans you should start from here.
  6. Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
  7. Add tomatoes, ginger, garlic, paprika and bouillon powder/ cubes. Cook while stirring for about 60 seconds,
  8. Through in the Cray fish and let it simmer, for about 10-15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally
  9. Finally add the beans, green onions and the remaining stock/water and bring to a boil and simmer for another 10-15 minutes.
  10. Adjust for seasonings, and beans consistency with water and serve.

 

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{ 6 comments }

Easy Korean Beef Tacos and Quick Kimchi

by ImmaculateBites on 24 March, 2015

Easy Korean Beef Tacos with Quick Kimchi – Enjoy this  super tasty tacos in the comfort of  your home with just a few steps.

Korean Beef Tacos

Well, if you did not…. how about Korean tacos for next weekend. Come to think of it, you don’t have to wait for the weekend. Any day of the week is a perfect day to make this!

If you have never tried Korean tacos, you should and if you have… you know exacting what I am talking about right? It truly is an umami experience, something that piques your taste buds. And you know that’s what am all about, Right? Please say yes, I will settle for a nod.

 Korean Beef Tacos and Quick Kimchi

No need to guest what I made this weekend. These Korean tacos kept me happy and relaxed, thanks to Kathleen from the Hapnom-nom food blog. She is fortunately for me, my pick for the Facebook Central Blog Hop.

Korean Tacos

As soon as I open Kathleen’s blog I was elated because most of her recipes are up my ally.  Some of them, I wish I had in my stomach already- drool worthy.

Quick Kimchi

Just when I settle on one, in pops this Korean tacos. Hello Korean Tacos!  And the other recipes were quickly pushed aside, for now. But not forgotten.

 Korean Beef Tacos and Quick Kimchi 

It has been years since I had this. You guys don’t know this but am one of those who stood in line for hours, embarrassed to even admit it, yes, waiting for the kogi truck, when it was all the rage.

 What I love about Kathleen recipe is that she pairs it with quick kimchi. Yes, kimchi is not everyone’s favorite dish, more of an acquired taste. But this kimchi is very mild, quick to put together and pairs perfectly with the beef.

 Korean Tacos and Quick Kimchi

If you are entertaining, these Korean tacos will certainly have you and your guests fired up. The zing and spice of these tacos is what makes them so crave able.

 Korean Beef Tacos and Quick Kimchi

You know all of the ingredients for these tacos you can get at any super market, the only one that would be a drive for some people is Korean paste- a bold, sweet and spicy paste Gochujang- it packs a whole lot of flavor and punch. It is now a must in my kitchen

What I did differently was double the spice marinate for the beef, and reserve some to create additional sauce for the tacos.

Enjoy!

5.0 from 3 reviews
Korean Tacos and Quick Kimchi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Korean
Serves: 8-10
Ingredients
  • Napa Cabbage (heavy for its size), sliced into ¼ inch stripsWater
  • ¼ cup kosher salt
  • ⅛ cup red pepper flakes
  • 1 tablespoon sugar
  • ¼ cup fish sauce
  • ½ bulb of garlic (6-7 cloves) minced
  • 1 tablespoon minced ginger
  • 3 scallions, sliced
  • 2 carrots, sliced thinly
BULGOGI BEEF
  • 2 pounds sirloin, (about ⅛-inch or less) sliced across the grain on a diagonal bias (I use flap beef)
  • 3 cloves garlic, minced
  • ½ yellow onion, diced
  • 3 scallions, sliced
  • ⅓ cup low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons brown sugar
  • ½ teaspoon black pepper
  • 1½ tablespoon
  • gochujang
  • (Korean red pepper paste)
  • EXTRA KOREAN TACO
  • 24 - 6-inch corn tortillas
  • 8 ounces sour cream
  • Sriracha, for drizzling
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons cilantro, finely chopped
  • 1-2 avocados diced
  • 2 limes
Instructions
Quick Kimchi,
  1. In a large bowl add sliced Napa Cabbage with enough water to cover the cabbage, then add salt .Mix and then set aside for about 10 minutes
  2. Add enough water to cover the cabbage and add the salt, stir to combine. Let sit for10 minutes. Combine the leftover ingredients of the quick kimchi paste. Set aside
  3. Thoroughly rinse the cabbage and pat dry. Add the paste to the sliced cabbage and thoroughly mix with your hands.
  4. Store the kimchi mixture in a jar or plastic container. Press the contents down to protect the kimchi from being exposed to too much air. Use kimchi right away, or you can keep it at room temperature to ferment for a few of days – the flavor will intensify if allowed to ferment.
Bulgogi Beef,
  1. In a large bowl, combine the remaining bulgogi ingredients. Add meat to the marinade and mix well, making sure that it is thoroughly coated. Cover and refrigerate for at least 1 hour.
  2. Put a large skillet or fry pan over medium-high heat until it is hot.
  3. Then add the beef and grill or cook to desired preference 3 or more minutes per side. Remove from heat, chop in bite size pieces and set aside.
  4. Warm the tortillas for 30 seconds in the microwave or skillet, heat each tortilla for a few seconds on each side.
Assembling
  1. Serve using two corn tortillas per taco or one flour taco add the bulgogi , kimchi, sour cream, Sriracha, toasted sesame seeds, cilantro, avocado and lime juice . Serve warm.
Notes
Recipe adapted Here

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{ 5 comments }

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