A hour before completion feel free to add a scotch bonnet for mild heat and flavour.Then add the water and coconut milk, stir, cover with lid and set your slow cooker to low for 6-8 hours.Add the other 1 tablespoon of curry powder, ginger, paprika, bay leaves, black pepper, thyme, pink salt, cho cho, bell peppers, tomatoes and carrots to the unit.Transfer the onions into your slow cooker unit (my unit is removable so I don’t need to do this) Then add the beans first so they absorb most of the liquid (see picture 5).Saute the onion, scallion, garlic with 1tbsp of curry powder until soft and translucent.You want your vegetables to be chopped quite small, not diced but small cubes is what you should aim for (see picture 3) Have all of your vegetables chopped and ready to go.Discard the water and rinse off the beans one more time and set aside.As pictured the beans will swell while they soak and absorb a lot of the water. Pour enough water to completely cover the beans and soak for several hours or overnight.Rinse the dried butter beans several times before placing them in a large bowl (see picture 1).How to cook Caribbean curried butter beans Freezer friendly and makes a BIG batch that you can be eaten for lunch or dinner if you lead a busy lifestyle or hate being in the kitchen for too long.Contains no roots vegetables making it suitable for those who want island flavours but trying to loose weight.A great way to introduce you to a new vegetable (cho cho) if you're not the Caribbean or the tropics.Contains moderate fats that are good for the body.You don’t want to use the water that the beans have soaked in because of the indigestible sugars, so rinse them. A cup of beans will swell to twice it’s size so make sure the beans are in a deep enough bowl with plenty of water. I like using dried beans for slow cooker recipes because they are cheaper and cook thoroughly over a course of several hours.ĭried beans do require soaking for at least 5 hours or overnight which is my preferred method. In order for them to retain their shape, as a generally rule of thumb its best to either slow cook them for several hours at low temperate or cook for a short period of time at a high temperature. Growing up we added cho cho to stews or soups and because it’s a water soluble vegetable so there isn’t much flavour to it and its low in carb/fat which is why I specifically included it in this recipe.īutter beans can be cooked either on the stove top, pressure cooker or slow cooker.
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