| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Pigeon peas, soaked |
| 1 klein | red onion chopped |
| 3 Esslöffel | white vinegar |
| 1/2 | cloves garlic pressed |
| 10 Esslöffel | olive oil |
| 1 | Canned tomatillo, mashed |
| | salt |
| | pepper |
| 1 | Scotch bonnet, seeded & pressed |
|
Drain the soaked beans, cover with water, add some salt, bring to a boil & simmer until tender. Drain, rinse & cool, covered, in the refrigerator.
While the beans are cooking, mix together the other ingredients to make into a marinade. Mix the marinade with the cooled beans. Cover & leave in the refrigerator for 1 to 2 days. Serve as part of an hors d'ouevre selection or as a salad with lettuce.
small white or red beans.
In place of the canned tomatillo, use a fresh one, boiled until tender & mashed.
Virginie & George Elbart, "Down-Island Caribbean Cookery"
|
|
Anmerkungen zum Rezept:
keine |
