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Liberian Succotash (Corn and Beans)
Liberian Succotash (Corn and Beans) is a traditional Liberian recipe for a classic stew of white beans and peas with sweetcorn and green bell peppers in a curry-flavoured sauce. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Succotash (Corn and Beans).
prep time
20 minutes
cook time
110 minutes
Total Time:
130 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesBean RecipesLiberia Recipes
I first encountered this dish in Liberia and I had no idea that it was North American in origin. Of course, the West African version adds a hot chilli and curry powder for flavouring. One day I'll get around to presenting the North American (New England Native American) original, and maybe one of the Cajun twists on that, too.
Ingredients:
100g onions, finely chopped
100g green or red bell peppers, finely chopped
1 tsp salt
1/2 tsp
orange habanero finely chopped
1/4 tsp
black pepper
1/2 tsp
curry powder
60ml oil
180g dried white beans or peas
1l boiling water
400g sweetcorn (tinned)
30g butter
Method:
Add the oil to a pan then add the onions, peppers and spices. Fry until the onions have browned then add the boiling water. Allow to simmer for about 80 to 90 minutes, until the beans are cooked then add the sweetcorn. Adjust the seasoning and cook for a further 10 minutes.
Drain-off any excess liquid, add 30g butter and serve as an accompaniment.
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