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Funchi and Stewed Green Beans Recipe

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This recipe for Funchi and Stewed Green Beans is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 

Funchi


Ingredients:  
Ingredients:  
3 cups Yellow Corn Meal
5 cups water
1 tablespoon salt

Directions:
Directions:
In a heavy saucepan, bring 4 cups water to a boil. Add salt.
Gradually sprinkle in the cornmeal, while whisking rapidly and continuously’ for 20 to 30 minutes.
Switch from whisk to wooden spoon as cornmeal turns heavier. Keep spooning until the “funchi” is done and starts tearing away from sides of the pan.

Transfer the “funchi” to one flat dish, damped with water. Cover with second damped dish, press hard on bottom of the dish, until the “funchi” starts showing between the dishes. The “funchi” is now ready to serve.
 

Stewed Green Beans with Tomatoes


Ingredients:  
Ingredients:  

1 tablespoon olive oil
1 cup diced yellow onion (about 1/2 medium onion)
4 large cloves garlic, minced (about 1 1/2 tablespoons)
1 pound green beans, trimmed and cut into 1 1/2-inch pieces
1 14.5-ounce can diced tomatoes
1/4 cup red wine (can subsitute water or veg broth)
1/2 teaspoon coarse salt
Freshly ground black pepper to taste

Directions:
Directions:
In a medium saucepan over medium heat, stir together the olive oil and the onions. Cook, stirring occasionally, until onions are soft and transparent, about 5 minutes. Add the garlic and cook, stirring frequently, for another minute.
Add the green beans, tomatoes, and red wine. Stir gently and bring to a boil.
Reduce heat to low and simmer, covered, for about an hour or until very tender.
Add smoked paprika, cayenne pepper, salt and pepper. Taste and adjust seasonings if necessary. Serve immediately.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Long before I heard about Polenta, I was eating Funchi at my granny's table. This was a staple in her home country of Curacao. It was a base for stews, fish, anything with a sauce. I loved to see her pour it onto a dinner plate and then shape it into a dome by putting a second plate on top. I used to help granny prepare the grean beans for the stewed green bean dish. My grandmother would cut them french style (one long cut on the diagonal) and she taught me how to do it. .

 

 

 

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