Pounded bean
Authentic Pounded Bean Recipe from Burundi with Hominy
Introduction
Pounded bean is a traditional dish that is popular in many cultures around the world. It is a simple and nutritious dish that is made with just a few ingredients, making it an easy and affordable meal to prepare.
History
The history of pounded bean dates back centuries, with variations of the dish being found in many different cultures. It is a dish that has been passed down through generations and is often a staple in many households.
Ingredients
- 1 cup of canned hominy
- 1 cup of dried beans
How to prepare
- Cook the beans and heat the hominy. Serve them together. Use 1 cup of each ingredient for 6 - 8 people.
- Remove the kernels from the cobs and break them apart to remove the tough husks. Place them in a pot of cold water and remove any husks that float to the top. Soak the kernels for 2 days, then drain and spread them in a single layer on a clean surface to dry in the sun. Store the dried kernels in a cool, dry place.
- To cook, place the kernels in a pot with enough water to cover them. Simmer for 2 - 3 hours, or until tender.
Variations
- There are many variations of pounded bean, with different cultures adding their own twist to the dish. Some variations include adding in spices such as cumin or chili powder, or using different types of beans such as black beans or kidney beans.
Cooking Tips & Tricks
When cooking pounded bean, be sure to soak the beans overnight to help them cook faster and more evenly. You can also add in other ingredients such as spices, herbs, or vegetables to customize the dish to your liking.
Serving Suggestions
Pounded bean can be served as a main dish on its own, or paired with rice, bread, or vegetables for a complete meal. It can also be topped with salsa, avocado, or cheese for added flavor.
Cooking Techniques
The key to making delicious pounded bean is to cook the beans until they are tender and the flavors have melded together. Be sure to simmer the beans slowly to allow the flavors to develop and the beans to soften.
Ingredient Substitutions
If you don't have hominy on hand, you can substitute it with corn kernels or another type of grain such as rice or quinoa. You can also use canned beans instead of dried beans for a quicker cooking time.
Make Ahead Tips
Pounded bean can be made ahead of time and stored in the refrigerator for up to 3-4 days. Simply reheat the dish in the microwave or on the stovetop before serving.
Presentation Ideas
To make pounded bean more visually appealing, you can garnish it with fresh herbs, chopped vegetables, or a drizzle of olive oil. You can also serve it in a decorative bowl or on a bed of lettuce for a more elegant presentation.
Pairing Recommendations
Pounded bean pairs well with a variety of dishes, including grilled meats, roasted vegetables, or a side salad. It can also be served with tortilla chips or cornbread for a complete meal.
Storage and Reheating Instructions
Leftover pounded bean can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave the dish until heated through, or heat it on the stovetop over low heat.
Nutrition Information
Calories per serving
A serving of pounded bean typically contains around 200-300 calories, making it a moderate calorie meal option. The exact calorie count will vary depending on the portion size and any additional ingredients added to the dish.
Carbohydrates
Pounded bean is a great source of carbohydrates, providing energy to fuel your day. The beans and hominy in this dish are both rich in complex carbohydrates, which are important for sustained energy levels.
Fats
Pounded bean is a low-fat dish, making it a healthy option for those looking to watch their fat intake. The beans and hominy used in this recipe are both low in fat, making it a nutritious choice for a meal.
Proteins
Beans are a great source of protein, making pounded bean a filling and satisfying dish. The combination of beans and hominy in this recipe provides a good amount of protein, which is important for muscle growth and repair.
Vitamins and minerals
Pounded bean is a nutritious dish that is rich in vitamins and minerals. The beans and hominy used in this recipe are both packed with essential nutrients such as iron, magnesium, and vitamin B6.
Alergens
Pounded bean is a gluten-free and dairy-free dish, making it suitable for those with food allergies or intolerances. However, be sure to check the labels of any canned ingredients used in the recipe to ensure they are free from allergens.
Summary
Overall, pounded bean is a nutritious and balanced meal option that is rich in carbohydrates, protein, vitamins, and minerals. It is a healthy and satisfying dish that can be enjoyed by the whole family.
Summary
Pounded bean is a delicious and nutritious dish that is easy to prepare and full of flavor. Whether you enjoy it as a main dish or a side, pounded bean is sure to become a favorite in your household.
How did I get this recipe?
The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in Nigeria. My grandmother, who was known for her culinary skills, had invited me to help her prepare a special dish for a family gathering. Little did I know that this dish, known as pounded bean, would become one of my favorite recipes to this day.
As we gathered the ingredients, my grandmother explained to me that pounded bean was a traditional Nigerian dish made from black-eyed peas that were cooked and then pounded into a smooth, creamy paste. She told me that the secret to making the perfect pounded bean was in the seasoning and the pounding technique.
We started by soaking the black-eyed peas in water overnight to soften them. The next day, we drained the peas and placed them in a large pot with water, salt, and a few slices of onion. We let the peas simmer on the stove until they were soft and tender.
Once the peas were cooked, my grandmother showed me how to pound them using a large wooden mortar and pestle. She demonstrated the proper technique, using a rhythmic pounding motion to crush the peas into a smooth paste. It was hard work, but my grandmother assured me that the effort would be worth it in the end.
After several minutes of pounding, the mixture began to take on a creamy consistency. My grandmother added some palm oil and additional seasonings, including salt, pepper, and a blend of traditional Nigerian spices. She continued to pound the mixture until it was smooth and well blended.
Finally, my grandmother transferred the pounded bean to a large serving bowl and garnished it with sliced tomatoes and onions. The aroma that filled the kitchen was absolutely divine, and I couldn't wait to taste the finished dish.
As we sat down to eat, my grandmother spooned some pounded bean onto my plate and encouraged me to try it. I took a bite, and the flavors exploded in my mouth. The creamy texture of the pounded bean paired perfectly with the bold spices and seasonings, creating a dish that was both comforting and satisfying.
From that day on, pounded bean became a staple in our household. My grandmother would often make it for special occasions and family gatherings, and I always looked forward to helping her prepare it. Over the years, I learned to make pounded bean on my own, perfecting the seasoning and pounding technique just like my grandmother had taught me.
Now, as I pass on this recipe to future generations, I am reminded of that special day in my grandmother's kitchen, where I discovered the magic of pounded bean for the first time. It is a recipe that holds a special place in my heart, connecting me to my Nigerian roots and the culinary traditions of my family. And every time I make pounded bean, I am transported back to that moment, surrounded by the love and warmth of my grandmother's kitchen.