Monday, October 15, 2007


1 cup dried beans,
water to cover
salt and pepper to taste (Tabasco sauce or chopped fresh hot peppers are best)
Soak and cook the beans according to package instructions--until beans are soft.
If you are using fresh peppers, cook them with the beans. Otherwise, salt and pepper when
they are cooked.
Quick Aboboi: Use plain canned beans; heat them with pepper sauce to taste.
Beans with Tomato Sauce
1 cup dried beans (red or pinto are preferred)
1 1/4 c. chopped onion
1/2 c. peanut or vegetable oil
1 cup diced tomatoes, fresh, or canned and drained
1 T. tomato paste, or 1/4 c. tomato puree
1 clove garlic, chopped
1/2 t. cayenne pepper (or 1 small green chili, chopped)
1/2 t. salt
3 T. ground shrimp or other dried fish
Boil the beans with 1/4 c. of the onions, briskly for 2 minutes. Turn off the fire and let
soak for 1 hour, uncovered. Return the pot to the heat and simmer the beans until tender
(about 1 hour). Drain. [You may use 2 c. canned beans, drained, to get to this point more
Fry the remaining onions in the oil in a large skillet. They should be soft (about 5
minutes). Do not brown them. Add the tomatoes, garlic, pepper, and salt. Cook and stir over a
moderately high heat for about 5 minutes, until most of the liquid in the pan has evaporated.
Turn the heat down low and stir in the ground shrimp and the bean mixture. Cook and
stir for 5 more minutes, or until beans are heated through. Taste for seasoning. Serve with
boiled plantain, rice, or fufu.

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