Best African Beans With Collards Recipes
A TASTE OF ETHIOPIA WITH GOMEN WAT
Looking for a delicious taste of Ethiopian cuisine? Gomen wat is the Ethiopian version of collard greens, and it's delectably delicious. Here's how to make it.
Provided by Lola Osinkolu
Number Of Ingredients 11
Steps:
- In a large skillet, add the onion, tomatoes and garlic, and salt. Cook until the moisture is absorbed. About 5 minutes.
- Add the oil minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute.
- Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. Adjust the seasoning if necessary.
- Serve over injera.
Nutrition Facts : Calories 155 kcal, Carbohydrate 5 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 295 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
AFRICAN BEANS
Nb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven't got black-eyed I use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well. A good variation is to add sautéed sliced mushrooms with the onions, and I usually add garlic as well. Its good served immediately, but if you refrigerate and heat the next day its even better.
Provided by Karen Elizabeth
Categories Black Beans
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook dry beans according to instructions on packet. (No need with canned beans).
- Sauté onions until they are soft and clear.
- Add tomato paste, coconutcream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce.
- Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time.
- Serve on brown or white rice accompanied by a salad.
Nutrition Facts : Calories 1400, Fat 49.5, SaturatedFat 34.1, Sodium 1809, Carbohydrate 213.6, Fiber 19.4, Sugar 131.8, Protein 36.5
COLLARD GREENS AND BEANS
Caramelized onions, bacon, and cannellini beans add depth of flavor to collard greens. So delicious! Serve with a dollop of sour cream and/or a sprinkle of Parmesan cheese.
Provided by Melanie E.
Categories Side Dish Vegetables Greens
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
- Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
- Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
- About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 24.8 g, Cholesterol 7.4 mg, Fat 3.5 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 1 g, Sodium 387.4 mg, Sugar 4.8 g
LIBERIAN STYLE COLLARD GREENS
This is a delicious twist on a soul food staple! They are never bitter. I got the recipe from a Liberian restaurant. You may think the ingredients are strange, but they come together perfectly. You may want to adjust the amounts to your taste. When cooking something like greens, eyeballing is the best measurement. The longer you cook these, the more the flavors mesh and the better they taste.
Provided by SARA12RARA
Categories Side Dish Vegetables Greens
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
- Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
- Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 6.3 g, Cholesterol 36.8 mg, Fat 25 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 4.7 g, Sodium 944.8 mg, Sugar 1.5 g
PAN-FRIED COLLARD GREENS
Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans. Here is a classic Liberian preparation that's spicy with habaneros (Liberia is known for being the "Pepper Coast" of Africa), and rich with the flavors of ham, turkey and chicken. Each meat brings a distinct taste, creating the base for a gravy that you'll want to spoon over rice. This is one of those vegetable dishes that's hearty enough to be a main, whether it's for Thanksgiving - which is celebrated in Liberia with foods like this one - or any other gathering.
Provided by Priya Krishna
Categories vegetables, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
- Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
- In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
- Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
- Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.
COLLARD GREENS WITH BLACK BEANS
This is a simple Nutritarian style meal that uses commercial pasta sauce and canned beans. You can reduce prep time by using frozen collards, onions and mushrooms. The dish doesn't take the whole jar of pasta sauce. I freeze the remaining cup for use another time.
Provided by Anne Sainz
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
- Chop onion and mushrooms and set aside.
- Combine beans and pasta sauce and set aside.
- Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
- Add as many collard greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
- Continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
- Add black beans and pasta sauce to collard mixture and heat through.
Nutrition Facts : Calories 112.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 1.3, Sodium 287.3, Carbohydrate 19, Fiber 6.3, Sugar 7.8, Protein 5
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History of African beans with collards recipe
African beans with collards is a classic recipe that has been passed down through generations. It is believed to have originated in West Africa and spread to other parts of the continent. The recipe has evolved over time, with different regions adding their own unique flavours and spices to the dish. In African culture, beans have a significant importance as they symbolize wealth, prosperity, and good fortune.Ingredients required for African beans with collards recipe
The ingredients required to make African beans with collards recipe are:- 1 cup of dried beans (black-eyed peas, kidney beans, or navy beans)
- 1 bunch of collard greens
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 2 tablespoon of vegetable oil
- 3 cups of water
Instructions on how to make the African beans with collards recipe
Here are the instructions on how to make African beans with collards recipe:- Soak the beans in water overnight. Drain and rinse the beans and set aside.
- Wash the collard greens and chop them into small pieces.
- Heat the oil in a large pot over medium heat.
- Add the chopped onions and minced garlic and sauté until the onions are translucent.
- Add the drained beans, paprika, cumin, and salt. Mix well.
- Add 3 cups of water and bring the mixture to a boil.
- Reduce the heat to low and let it simmer for 1 hour or until the beans are tender.
- If the mixture becomes too thick, add water as needed.
- When the beans are tender, add the chopped collard greens to the pot.
- Simmer for an additional 10-15 minutes until the collard greens are wilted and tender.
- Serve hot with rice, bread, or any other accompaniment of your choice.
Variations and Substitutes
African beans with collards is a versatile recipe that can be adapted to suit one’s taste preferences. Here are some variations and substitutes that you can try:- Beans - you can use any variety of dried beans like black-eyed peas, kidney beans, navy beans, or pinto beans to make this recipe.
- Greens - if you can't find collard greens, substitute it with kale, spinach, or any other leafy green of your choice.
- Spices - you can adjust the amount of spices used in this recipe to suit your taste preferences. Add more or less paprika, cumin, and salt as required.
- Meat - You can add smoked turkey, ham hock or bacon to make the recipe meaty.
Health Benefits of African beans with collards recipe
African beans with collards recipe offers several health benefits. Here are a few reasons why you should try this recipe:- Source of plant-based protein - beans are an excellent source of plant-based protein, making this dish ideal for vegetarians and vegans.
- Source of fiber - both beans and collard greens are rich in dietary fiber, which promotes digestion and helps keep you full for longer.
- Packed with essential vitamins and minerals - collard greens are a rich source of vitamins A, C, and K, calcium, and iron, which are essential for maintaining good health.
- Low in fat - this recipe is low in fat, making it an excellent option for those watching their fat intake.