Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beans and sweet potato porridge. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sweet Potato Pie W/ Marshmallow Meringue. Once beans is mashed, thickens, you satisfied with the taste, drop in the cooked sweet potato one after the other and gently press into the porridge before you cover and let pot simmer for a minute or two so the sweet potato can absorb in the delicious taste of the beans porridge. Beans and sweet potato porridge with stir-fried vegetables is a meal that is packed full with nutrients needed during pregnancy.
Beans and sweet potato porridge is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Beans and sweet potato porridge is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook beans and sweet potato porridge using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Beans and sweet potato porridge:
- Take 2 1/2 cups red cowpea (or black eyed pea)
- Prepare 1 red onion
- Get 1/2 cup ground shrimp
- Make ready 1 bunch spinach
- Take 5 small sweet potatoes
- Prepare 1/2 cup palm oil (or 5 diced medium tomatoes)
- Make ready 1 1/2-2 cups water
- Make ready Salt
- Make ready Pepper
Its a very easy recipe like most beans dishes. Preparation and total cooking time is all under an hour. This warming Korean porridge is a celebration of fall produce, and is loaded with winter squash, chestnuts, sweet potatoes, jujubes, and beans. The squash traditionally used is a large, old one called neulgeun hobak in Korean, but it can be difficult to find; butternut squash works well as a substitute..
Steps to make Beans and sweet potato porridge:
- Wash and cook the beans in a pressure pot.
- Peel, wash and cut the sweet potatoes into small chunks, then put in a pot with water and bring to a boil.
- Transfer the cooked beans to a cooking pot and set on fire. Add the boiled sweet potatoes, chopped onion, dried shrimp,salt, pepper and the water. Stir until they’re well incorporated, then add the palm oil and stir.
- If cooking with fresh tomatoes, repeat step 3. Cover pot and allow to boil for about 10 minutes. Then add the chopped spinach, stir, cover and allow to simmer for 2 minutes.
Some Jook or Juk History from KoreaTaste: Juk accounts for a substantial portion of Korean food. Wash the beans in cold water and set aside. Add the refried beans, herbs, chilli and tomato purée to the onion and heat through briefly for about a minute. Lightly break down the cooked sweet potato with a fork, add to the pan and mix thoroughly. This warming Korean porridge is a celebration of fall produce, and is loaded with winter squash, chestnuts, sweet potatoes, jujubes, and beans.
So that is going to wrap it up with this special food beans and sweet potato porridge recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
