Lorna's Red Beans
Ethné's mother Lorna would rather eat than cook. However, these Caribbean-style red beans with coconut milk are one of her signature dishes. Real Caribbean-style beans with an Ethiopian flare.
Ingredients
- 6 cups of cooked red beans with their cooking liquid
- 2 onions, diced
- 6 cloves Garlic, finely chopped
- 1 bunch of Green Shallots, chopped
- 1 Tbsp fresh Ginger, finely chopped
- 2 Tbsp Ethiopian Berberé, ground
- 1 Bay Leaf
- 1 tsp Sage
- 1 sprig of Thyme
- Black Pepper, to taste
- Salt, to taste
- 1 ¾ cup Coconut Milk
Method
-
1
In a large pot, combine all the ingredients. Bring to a boil.
-
2
Let simmer on low heat until the beans begin to fall apart and thicken the sauce (1 - 1 ½ hours). With a wooden spoon, stir regularly to prevent the beans from sticking to the pan.
