![]() Then add the water and coconut milk, stir, cover with lid and set your slow cooker to low for 6-8 hours. ![]() Add the other 1 tablespoon of curry powder, ginger, paprika, bay leaves, black pepper, thyme, pink salt, cho cho, bell peppers, tomatoes and carrots to the unit.Transfer the onions into your slow cooker unit (my unit is removable so I don’t need to do this) Then add the beans first so they absorb most of the liquid (see picture 5).Saute the onion, scallion, garlic with 1tbsp of curry powder until soft and translucent.You want your vegetables to be chopped quite small, not diced but small cubes is what you should aim for (see picture 3) Have all of your vegetables chopped and ready to go.Discard the water and rinse off the beans one more time and set aside.As pictured the beans will swell while they soak and absorb a lot of the water. Pour enough water to completely cover the beans and soak for several hours or overnight.Rinse the dried butter beans several times before placing them in a large bowl (see picture 1).How to cook Caribbean curried butter beans ![]()
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