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Stewed pinto beans served with basmati rice

African Stewed pinto beans with rice

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

  • 3 cups cooked pinto beans (lightly salted)
  • 1 cup diced roma tomatoes
  • 2/3 cup sliced onion
  • 2 Tbsp Essiespice Coco-For-Garlic sauce
  • 2 Tbsp Mild Fresh herbs Blend
  • 1 Tbsp canola oil
  • 1 Tbsp harissa infused olive oil
  • salt & pepper to taste
  • 1/2-1 cup water
  • 1/4 cup smoked crayfish (optional)

Instructions
 

  • Heat oil in a large skillet and sauté onions for 3 minutes. Then add roma tomatoes and continue to cook for another 5 minutes.
  • Add Coco-for-garlic and beans. Gently stir, add 1/2 cup of water and bring to a gentle simmer
  • Add in herb blend and crayfish. Simmer for another 5 to 7 minutes, stirring gently. Add more water if needed. Drizzle a harissa infused olive oil, season to taste.
  • Serve over basmati rice