| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Salads, Pulses, Vegan |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried lima beans soaked overnight OR… canned lima beans |
| 1 |
c |
Blackeye peas freshly cooked or canned |
| 2 |
|
Celery sticks finely chopped |
| 1 |
sm |
Red sweet pepper seeded and finely chopped |
| 2 |
tb |
Roasted cashew nuts (Or more to taste) |
| 2 |
|
Green onions; chopped |
| 1 |
tb |
Tomato sauce (ketchup) |
| 1 |
|
Garlic clove; crushed |
|
|
Salt and pepper; to taste |
| 1/4 |
ts |
Cumin or jeera, ground |
| 3 |
tb |
Balsamic or wine vinegar |
| 6 |
tb |
Olive oil |
INSTRUCTIONS
In a large bowl, mix the drained beans with the celery and sweet pepper.
Roast the cashew nuts, in a dry frying pan, until browned. Put on paper
towels and allow to cool. When cool, toss into the beans with the green
onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and
olive oil together well. Pour over the beans and mix well. Allow to stand
for about an hour, before serving.
Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by
Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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