Wednesday, August 12, 2009

Beans and Onions with Cous-cous

I remember my friends and I spending incredibly little money on food when I was in university. At the same time, we didn't starve. Most of what we made was from scratch and many of my friends were vegetarian so McDonalds and Kraft Dinner didn't cut it. Not that Kraft Dinner wasn't vegetarian, but we also ate pretty healthy compared to your average students.

Okay, so we ate a lot of beans, but we made the best of it and there was also lots of flavour. There was one particular dish I used to make quite frequently. It was a dish that a friend of mine made and I added to. His base recipe was onions fried with kidney beans with a couple of spices. I added chickpeas, another spice and then served it over cous cous.

Beans and Onions with Cous Cous
  • 2 tbsp olive oil
  • 2 medium onions, thinly sliced
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt (optional)
  • 1 can red kidney beans (drained and rinsed)
  • 1 can chickpeas (drained and rinsed)
  • 1 can diced tomatoes
  • 1 cup cous-cous, prepared according to package directions
  1. Heat oil at medium in a deep frypan.
  2. Fry onions in oil until translucent (4-6 minutes).
  3. Add paprika, cumin, salt and cayneee pepper and fry for another 2 minutes.
  4. Add beans and tomatoes and bring to a quick boil.
  5. Reduce heat to low and let simmer, covered, for 20-30 minutes.
Note: If the mixture gets too thick or begins to stick to the pan, add 1/4 cup water.
Serve mixture on top of cous-cous.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen.
This post also linked to Fit Foodista's blog carnival.

No comments:

Post a Comment

We love reading your comments!

Related Posts Plugin for WordPress, Blogger...