Astara E. Edmonds
A delicious South African Dish.
Serve as a main or side dish. Make this as spicy as you want.
Instant Pot Method
1 cup dry red beans (or navy, great northern)
2 cups water
1 tsp. apple cider vinegar
1/2 tsp sea salt
1 Tbsp. cooking oil
1 medium onion, diced
1-2 teaspoon curry powder (half hot, half mild)
2 teaspoons garlic, minced
1/2 tsp. thyme
1/2 tsp. smoked paprika
1/2 tsp. cayenne pepper (optional)
1/2 tsp. ground ginger or minced
1 tsp. sea salt
1/4 tsp. black pepper
4 cups sliced cabbage
2 large carrots grated
1 medium green pepper diced
1 medium red pepper diced
In the Instant Pot, pressure cook dry beans in water, vinegar and sea salt for 40-60 minutes and decompress naturally. Remove from pot.
In the Instant Pot, saute onion and garlic. Add all remaining ingredients (except beans) and pressure cook 10 minutes then quick release.
Add the cooked beans and mix.
Serve with a side of rice, naan or crackers.
Tips: Vary the proportions of cabbage and carrots. Increase heat with cayenne or chilies. Add a variety of greens and/or top with cilantro.
In a large saucepan, heat oil over medium heat. Add onion and garlic, saute for 2 minutes.
Add the spices, tomatoes, bell peppers, carrots and cabbage. Simmer about 15 minutes, stirring occasionally.
Add 14.5 oz. canned baked beans or Instant Pot prepared beans. Continue cooking for about 5 minutes until heated through. Adjust seasonings, to taste.