Description
A savory bean medley featuring nyimo beans in a rich tomato sauce, perfect for a hearty meal.
Ingredients
Scale
- 1 can (15 ounces) of nyimo beans (or black-eyed peas), drained and rinsed
- 1 can (14.5 ounces) of diced tomatoes, with juice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 teaspoon lemon juice (optional)
Instructions
- Warm the olive oil in a medium saucepan over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
- Incorporate the minced garlic and cook for an additional minute, stirring frequently.
- Pour in the diced tomatoes along with their juice, then add the nyimo beans, ground cumin, smoked paprika, salt, and black pepper.
- Mix everything thoroughly to ensure even distribution of flavors.
- Increase the heat slightly to bring the mixture to a gentle boil, then reduce to low and cover the saucepan.
- Let it simmer for 15-20 minutes, stirring occasionally to prevent sticking.
- If desired, drizzle in some lemon juice just before serving.
- Plate the dish hot and finish with a sprinkle of fresh parsley for garnish.
Notes
- For a spicy twist, add a pinch of red pepper flakes or a chopped jalapeño when sautéing the onions.
- Feel free to swap out nyimo beans for canned chickpeas or kidney beans for different flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg