Blackeyed Beans With Chicken and Coconut Milk
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This dish is a traditional meal that is called “dove down” in the Caribbean; it is high in protein before I get into sharing this recipe I thought it would be a good idea to share a bit about the main ingredients.
Black-eyed beans are rich in fiber, high in protein and low in fat – soluble fiber – which helps to eliminate cholesterol from the body and being a high-potassium, low-sodium food they help reduce blood pressure.
Coconut is a delicious fruit grown in the warmer climates and have multiple use – from drinking the liquid called “coconut water”, eating the young jelly, or grating the dried jelly to make coconut milk or coconut oil. Coconut milk over the past decade or so has become quite popular for its nutritional benefits like healthy fats, protein, and calcium.
This recipe can be easily converted to a vegetarian dish by simply removing the chicken.
Black eye beans with chicken and coconut milk
Makes 6 Servings
Ingredients:
2 cups of dried black eyed beans soaked overnight
½ can coconut milk plus ¼ cup water
1 whole chicken breast cut into chunks
1 large onion finely diced
4 cloves garlic finely chopped
A handful of fresh cilantro
4 medium ripe tomatoes or 1 small can whole tomatoes chopped (juice removed)
1 tbsp chili pepper flakes (optional)
Salt to taste
Process:
- Rinse soaked beans, add 3 cups water bring to a boil, reduce heat to medium temperature and cook for 10 min. and drain off excess water.
- In a separate pot heat 2tbsp olive oil add chicken, onions and garlic and cook for about 5 min until chicken is brown.
- Add precooked beans to chicken, coconut milk, water, tomatoes and cilantro, chili pepper flakes and salt to taste. Bring to a boil, and then reduce to simmer for 30-45min.
Beans should be soft and chicken cooked with a thick consistency
Serve hot over brown rice
You can make larger batches and perfect for freezing.
You can also use pigeon peas in place of black eyed peas
Enjoy!
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Source by Diane Dutchin