Namibian black-eyed bean puree (Oshingali, Vegan)
Learn how to make this creamy, vegan, easy to follow and incredibly delicious Namibian peeled black - eyed bean puree, otherwise known as Oshingali, from scratch.
Servings: 4 Servings
Equipment
- Immersion blender, potato masher or food processor.
Ingredients
- 200 g (1 cup/ 7.1 oz) black eyed beans
- about 400 ml (1 ⅔ cups/ 13.5 fl oz ) water to cook plus extra to soak
- ½ tablespoon sunflower oil or margarine
- 2 teaspoons sugar
- salt to taste
- ground pepper optional
Instructions
- Sort the beans and soak them in water for 2 to 3 minutes. Then begin to rub the beans between the palms of your hands. Keep draining the beans and slipping off the skins and repeating the process until each and every single bean is skin free.
- Next, put the peeled beans into the pot, followed by water. Cover and bring to boil over medium-high heat. skim the foam off the surface. Reduce the heat to medium -low and let simmer for about 15 minutes or until tender.
- Afterwards puree the beans, either using an immersion blender, potato masher or a food processor. Add sugar, season with salt and finally add oil. Stir well and cook for another 2 minutes.
Video
Notes
- If the puree is too watery, just cook a bit longer uncovered. Don't forget to keep stirring!