A traditional African dish made of samp and beans, nuts or cowpeas is given an American spin using canned hominy and pinto beans and served as a side dish. This recipe is part of the 2018 Food & Nutrition cultural competency series, My Global Table.
SERVINGS: 6
SERVING SIZE: ½ cup (125 grams)
PREP TIME: 10 minutes
COOKING TIME: 25 minutes
Ingredients
- 2 tablespoons (30 milliliters) olive oil
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 2 tablespoons unsalted tomato paste
- 1 tablespoon dried oregano
- 2 teaspoons curry powder
- 1¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 cup canned white or yellow hominy, drained and rinsed
- 1 cup canned pinto beans, drained and rinsed
- 1 cup (240 milliliters) unsalted vegetable stock
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and sauté 4 to 5 minutes until soft.
- Stir in garlic and sauté 30 to 60 seconds until fragrant.
- Add tomato paste, oregano, curry powder, salt, pepper and red pepper flakes and stir to combine.
- Stir in hominy, pinto beans and vegetable stock and bring to a boil.
- Reduce heat and simmer for 10 to 15 minutes, stirring frequently, until liquid is mostly absorbed. Serve immediately.
NUTRITION PER SERVING: 142 calories, 6g total fat, 1g saturated fat, 0mg cholesterol, 496mg sodium, 19g carbohydrate, 5g fiber, 2g sugar, 4g protein, N/A potassium, N/A phosphorus
Julie Andrews, MS, RDN, CD is a food and nutrition consultant, registered dietitian, chef, food photographer, culinary media expert and food writer. She is the creator and owner of The Healthy Epicurean where she create recipes, food photos and food videos for clients and brands. She also leads workshops for culinary skills, food styling and photography and leads cooking classes. Julie is regularly featured on television and in the media, where she showcases simple, wholesome and delicious recipes from her blog.