Cooks from parts of Africa, the US, and the Caribbean share their heritage recipes – The Philadelphia Inquirer

Posted: February 29, 2020 at 11:04 pm

Warm Butter Bean Salad with Roasted Bell Peppers

1 pound dried large white lima beans, soaked in water and 3 tablespoons kosher salt overnight

1 bay leaf

1 large yellow onion: half diced, half left intact

5 garlic cloves: 3 cut in half, 2 minced

1 dried red chile

1 teaspoons kosher salt, plus more as needed

2 large red bell peppers

2 large yellow bell peppers

2 large orange bell peppers

2 tablespoons extra-virgin olive oil

2 tablespoons Pili Pili Oil (recipe follows), plus more for drizzling

Freshly ground white pepper

8 ounces baby arugula (about 12 loosely packed cups), washed and spun dry

1 lemon, halved, for garnish

Flaky sea salt, for finishing

Drain the beans, put them into a large saucepan, and add water to cover by 2 inches. Bring the water to a boil over high heat. Skim off any foam and decrease the heat to medium-low. Add the bay leaf, onion half, halved garlic cloves, and dried chile. Partially cover and simmer, stirring occasionally, until just tender, adding water as needed to keep the beans covered, 1 to 1 1/2 hours (the cooking time will greatly depend on the freshness of the beans). Once the beans are just tender, add 1 teaspoon of the salt and simmer for 10 more minutes. Drain the beans. Remove the bay leaf, onion, garlic, and chile and discard them. Set the beans aside. While the beans are cooking, roast the bell peppers using one of the methods below. Seed and thinly slice the bell peppers. Set aside.

In a large saucepan, warm the oil over medium-high heat until shimmering. Add the diced onion and cook, stirring occasionally, until soft and just starting to brown, 5 to 7 minutes. Add the minced garlic and remaining 1/2 teaspoon salt and cook, stirring, until it smells fragrant, 2 to 3 minutes. Add the lima beans, bell peppers, and pili pili oil to the pan. Raise the heat to high and cook for 1 minute, gently stirring to combine and warm the ingredients through. Turn off the heat and season aggressively with white pepper. Taste and season with salt. Divide the lima bean mixture evenly among four plates. Add the arugula and 2 tablespoons water to the same pan. Set the pan over low heat, cover, and cook for 2 to 3 minutes, until the arugula wilts. Place a handful of arugula over each serving, then drizzle with more pili pili oil and a squeeze of lemon. Finish with a sprinkle of flaky salt and serve.

Makes about 1 cup

2 teaspoons smoked paprika

2 (2-inch) thyme sprigs

2 (2-inch) rosemary sprigs

9 small fresh birds-eye or Thai chiles

1 cup olive oil

In a small saucepan, combine all the ingredients on low heat, stirring occasionally until the olive oil starts to sizzle and the paprika has completely dissolved. Immediately remove from the heat and set aside to cool. Transfer to a small jar or bottle, seal, and refrigerate for a few days before using. Refrigerate up to 2 weeks.

Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry

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Cooks from parts of Africa, the US, and the Caribbean share their heritage recipes - The Philadelphia Inquirer

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