Difference between revisions of "Ibiharage"
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* 2 teaspoons [[salt]] | * 2 teaspoons [[salt]] | ||
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# Drain beans. | # Drain beans. | ||
# Sauté [[onion]]s and [[garlic]] in hot [[oil]] until [[onion]]s are transparent and soft. | # Sauté [[onion]]s and [[garlic]] in hot [[oil]] until [[onion]]s are transparent and soft. | ||
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| − | [[Category:Burundian Vegetarian]] | + | [[Category:Burundian cuisine]] |
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Lima bean Recipes]] | [[Category:Lima bean Recipes]] | ||
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[[Category:Black-eyed pea Recipes]] | [[Category:Black-eyed pea Recipes]] | ||
[[Category:Fresh chile pepper Recipes]] | [[Category:Fresh chile pepper Recipes]] | ||
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Latest revision as of 17:01, 16 July 2012
Description
Fried beans
Ingredients
- 1 x 1-pound can beans (limas, pinto, kidney, or black-eyed peas)
- 3 onions, coarsely chopped
- 1 clove garlic, mashed
- ¼ to ½ cup oil
- 1 to 2 chile peppers or ½ to 1 tablespoon crushed red pepper
- 2 teaspoons salt
Procedures
- Drain beans.
- Sauté onions and garlic in hot oil until onions are transparent and soft.
- Add beans, chilies, and salt.
- Continue sautéing about 5 minutes more.
Variation
- Dried beans may be used.
- Soak 1 cup beans overnight.
- Simmer until tender.
- Drain.
