Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, beans and sweet potato porridge. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
In this video i am showing you the fastest quickest way to make Nigerian recipe style of bean with sweet potatoes porridge. This warming Korean porridge is a celebration of fall produce, and is loaded with winter squash, chestnuts, sweet potatoes, jujubes, and beans. The squash traditionally used is a large, old one called neulgeun hobak in Korean, but it can be difficult to find; butternut squash works well as a substitute.
Beans and sweet potato porridge is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Beans and sweet potato porridge is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook beans and sweet potato porridge using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Beans and sweet potato porridge:
- Take 2 1/2 cups red cowpea (or black eyed pea)
- Prepare 1 red onion
- Make ready 1/2 cup ground shrimp
- Prepare 1 bunch spinach
- Prepare 5 small sweet potatoes
- Make ready 1/2 cup palm oil (or 5 diced medium tomatoes)
- Get 1 1/2-2 cups water
- Take Salt
- Prepare Pepper
Delicious Vegetarian chili I love black beans and sweet potatoes. This was such an easy dish to throw together. I didn't have chipotle powder so I used. Jook (rice porridge) was eaten in Korea to stretch grains for the poor and to soothe stomachs.
Instructions to make Beans and sweet potato porridge:
- Wash and cook the beans in a pressure pot.
- Peel, wash and cut the sweet potatoes into small chunks, then put in a pot with water and bring to a boil.
- Transfer the cooked beans to a cooking pot and set on fire. Add the boiled sweet potatoes, chopped onion, dried shrimp,salt, pepper and the water. Stir until they’re well incorporated, then add the palm oil and stir.
- If cooking with fresh tomatoes, repeat step 3. Cover pot and allow to boil for about 10 minutes. Then add the chopped spinach, stir, cover and allow to simmer for 2 minutes.
Add salt to beans and mash the beans in the strainer set on top of a bowl. The sweet one is typically velvety smooth without grains of rice that are in the savory patjuk. In recent years, the sweet Puree the beans as fine as possible in a blender. It's much easier while still resulting in a very smooth porridge, and you don't waste the nutritious bean skins. I love potatoes, whether they are baked, fried, boiled, steamed, stewed or grilled - all are my favourite!
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