Difference between revisions of "Pounded bean"
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RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Burundian ([^cC])(.*)\]\]" to "Category:Burundian cuisine Category:$1$2 Recipes") |
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# To cook, put the kernels in enough [[water]] to cover and simmer for 2 – 3 hours, until tender. | # To cook, put the kernels in enough [[water]] to cover and simmer for 2 – 3 hours, until tender. | ||
| − | [[Category:Burundian Recipes]] | + | [[Category:Burundian cuisine]] |
| − | [[Category:Burundian Appetizers]] | + | [[Category:Recipes Recipes]] |
| + | [[Category:Burundian cuisine]] | ||
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Hominy Recipes]] | [[Category:Hominy Recipes]] | ||
[[Category:Hominy Recipes]] | [[Category:Hominy Recipes]] | ||
Revision as of 16:14, 8 May 2012
Description
Ingredients
- 1 cup canned hominy
- 1 cup dried beans
Directions
- Cook the beans, heat the hominy, and serve together. A cup of each will do for 6 - 8 people.
- Pop the brittle kernels off the cobs with your fingers and pound or grind them to loosen the tough husks. Put in a pot of cold water and skim off the husks that rise to the top. Soak for 2 days, drain, then spread one layer deep on a clean surface to dry in the sun. Store in a cool, dry place.
- To cook, put the kernels in enough water to cover and simmer for 2 – 3 hours, until tender.
