Red Bean Stew - A Vegetarian a Yemeni stew

This is had for breakfast or dinner in Yemen. We had this for our dinner. When I, served this for dinner and they tasted it, immediately said this is just like the Rajma curry that you make, only less spices. Yes it true, its taste amazing with less spices. Try it and you will love it. Sending this to Mena cooking club , this month we are exploring Yemeni cuisine.


Ingredients

1.1/2 Cups Dried Red Beans / Rajma
1/4 Cup Olive oil
1 Large Onion - finely chopped
3 + 3 Garlic cloves  - finely chopped
1 Large Capsicum- cut in small cubes
2 Tablespoons Sweet Paprika
3  Tablespoons Tomato paste
1 Bay leaf
1 Teaspoon Salt
1 Teaspoon Oregano
1 Teaspoon Cayenne
1/2 Teaspoon Sugar
1 Veg Stock Cube
1/4 Teaspoon Freshly ground pepper
2 Tablespoon Coriander Leaves - finely chopped
1 Tablespoon Dill leaves - finely chopped

Method

Wash and soak the beans for 6 hours or overnight in water.

Drain the beans, place the beans in a pressure cooker or a large pot. Add enough water to cook the beans, turn the heat to medium-high and bring to a gentle boil. Cook till the beans are soft and tender yet whole.

Heat oil in a large, skillet and add the onions,  saute till light golden . Add half of the chopped garlic and cook  until the garlic is fragrant.  Add salt and paprika, add the capsicum. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add the tomato paste and bay leaf and water from the beans to the pan, stir  well, add the oregano, the remaining garlic cloves, salt to taste, cayenne and sugar, and continue to simmer for another hour.  Reduce the flame, cover and  let it simmer for half  an hour till the stew is thick. To make it even more thicker smash some of the rajma to make  a thick gravy.

Just before serving, stir in the coriander and dill. Serve each portion with  thick yogurt and thick slices of crusted bread. Hmm mm mmm .... satisfying and delicious... 

Labels : Vegetables, Yemeni, Rajma Beans, Mena Cooking Club

An InLinkz Link-up

Jabeez - Yemeni Style Savory Cake

Jabeez is a Yemeni style savory cake served as appetizers during Ramadan. In Mena cooking club this month we are exploring Yemeni cuisine.   I made two recipes from the given list this and the Red Bean Stew.  Wanted to make third  -  Khaliat Al Nahl, but here it too oo very hot to on the oven so left this. Thanks Mena for hosting this month.

Serves -  6 Cakes
Ingredients
1.1/4 Cup Dried Black Eyed Peas 
1/2 Cup  Bread crumbs
2  Scallions / Spring Onions - finely chopped
1 Egg - beaten
2 Tablespoons Capsicum  - finely chopped
1/2 Teaspoon Salt or to taste
1 Teaspoon Jalapenos - finely chopped
1/4 Teaspoon Turmeric
1/2  Teaspoon Black pepper powder
3/4 Teaspoon  Cumin powder
2 Tablespoon  Coriander leaves - finely chopped
Oil for frying 

Method

Wash and soak  the  black eyed peas for an hour or two. Then drain the water and blend it to a fine paste.  If needed add a tablespoon of water, but I did not require,  ground this in a small mixer jar little at a time.

In a bowl add the pea paste along with scallions, jalapenos, capsicum, coriander leaves, cumin powder, black pepper powder,  turmeric and  salt, mix them well.   Add  half the beaten egg and mix well, if the paste is watery , add a tablespoon of bread crumbs(  I did)  It will form into a thick smooth paste. Taste and adjust salt if needed.  Make small cakes and place them  in  a plate and keep it in the refrigerator for a hour to set well.  

Heat 2 tablespoons of  oil in a pan.

Roll each cake in  bread crumbs and then dip each in egg and fry the cakes on medium flame till brown on both sides.  We enjoyed this hot with spicy  chutney. 

Labels:  Black Eyed Peas, Starters, Mena Cooking Club, Yemeni

An InLinkz Link-up