Baked White Beans With Curry Powder And Peanut Butter Recipes

Steps:

• Soak the beans overnight covered by 5 inches water, or use a quick soak method. drain, discarding the soaking liquid. Put the beans in a pot with 3 1/2 cups of water and bring to a boil, skimming off the scum that rises to the top. Cover partially, turning the head down to low, and simmer gently from 40-60 minutes, or until the beans are just tender. Meanwhile, heat the oil in a flame- and oven proof casserole-type dish over medium-high heat. Add the onion and stir and cook for 1 to 2 minutes, or until the onion has just wilted. Put in the garlic and cook another 2 minutes, stirring now and then. Add the curry powder and stir once or twice, then stir in the tomatoes. Cook 7 to 10 minutes, or until the tomatoes have softened. Turn off the heat. Preheat the oven to 325 F. Put the peanut butter in a small bowl or cup. When the beans have finished cooking, remove about 6 tablespoons of their liquid from the pot and slowly add it to the peanut butter, stirring as you go. Empty the beans with their remaining liquid into the casserole with the onion, garlic and tomatoes. Stir in the peanut butter mixture, the salt, and lots of black pepper. Bake, uncovered, for 2 hours, until very tender. Serve hot.

Steps:

• Preheat oven to 300 degrees. Drain the soaked beans in a colander and rinse them with cold running water. In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and chicken stock. Whisk together until evenly blended and add the beans.
• Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side. Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick. Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching. About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well. Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa.

Steps:

• Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove., In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes., Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.

Steps:

• Heat the oil/butter/ghee.
• Once hot, chop and add the garlic, ginger, onions and green chillis. Stir fry for around 2 minutes on medium heat. Do not let it stick to the pan, add a little water if needed.
• Add fennel seeds stir fry for a further 5 minutes or until the onion has turned a light shade of brown.
• When the oil seems to be seperating from the onion mixture around the edges (this will usually happen after about 15 minutes of stir frying since you put the onions in), add the cayenne pepper, turmeric powder, and tandoori masala.
• Stir fry for a further 5 minutes.
• Before adding the baked beans, just double check that any water that you may have added has evaporated. If so, then add the baked beans and let it simmer for a further ten minutes. Just make sure you stir now and then so it doesnt stick together at the bottom.
• Chop and stir in the coriander, and serve.

Steps:

• Drain small amount of liquid off of beans. Cook bacon until done,crumble bacon.
• Drain grease from pan (reserving enough to fry onions).
• Fry chopped onion and bacon in grease until onions are soft.
• Mix with rest of ingredients.
• Bake in a greased baking dish for 1 hour at 3350F uncovered.