Ingredients with Measurements:
- 1 cup of dried likëngë (cowpeas)
- 1 can of kidney beans (15 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 3 cups of water
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the likëngë and soak them in water overnight.
2. Drain the likëngë and set them aside.
3. Heat the olive oil in a large pot over medium heat.
4. Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until the onion is translucent.
5. Add the chopped tomatoes, tomato paste, paprika, cumin, salt, and black pepper to the pot and stir well.
6. Add the drained likëngë and kidney beans to the pot and stir well.
7. Pour in the water and stir well.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Let the mixture simmer for 45-60 minutes, stirring occasionally, until the likëngë are tender and the sauce has thickened.
10. Serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 60 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 35g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- You can use any type of beans instead of kidney beans.
- You can use canned tomatoes instead of fresh tomatoes.
Variations:
- You can add chopped bell peppers or carrots to the pot for extra flavor and nutrition.
- You can add a pinch of chili powder or cayenne pepper for a spicy kick.
Tips and tricks:
- Soaking the likëngë overnight will help them cook faster and more evenly.
- Stir the pot occasionally to prevent the likëngë from sticking to the bottom.
- Taste the sauce and adjust the seasoning as needed.
Storage instructions:
- Store the leftover likëngë with beans in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the likëngë with beans in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the likëngë with beans in a bowl with a spoon and a side of rice or bread.
Garnishes:
- Chopped fresh cilantro or parsley
- Sliced avocado
- Grated cheese
Pairings:
- Rice or bread
- Salad
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
Troubleshooting advice:
- If the sauce is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the likëngë are still hard after 60 minutes of cooking, add more water and continue simmering until tender.
Food safety advice:
- Make sure to rinse the likëngë thoroughly before soaking and cooking them.
- Store the leftover likëngë with beans in the refrigerator within 2 hours of cooking.
Food history:
- Likëngë is a type of cowpea that is commonly used in African cuisine.
Flavor profiles:
- The likëngë with beans has a rich and savory flavor with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve the likëngë with beans as a main dish for lunch or dinner.
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Region: Albanian