{"id":926,"date":"2022-07-09T14:12:02","date_gmt":"2022-07-09T12:12:02","guid":{"rendered":"http:\/\/www.giselecooking.com\/?p=926"},"modified":"2022-07-09T14:12:03","modified_gmt":"2022-07-09T12:12:03","slug":"kiyembe-haricots-peles","status":"publish","type":"post","link":"https:\/\/www.giselecooking.com\/index.php\/2022\/07\/09\/kiyembe-haricots-peles\/","title":{"rendered":"KIYEMBE (HARICOTS PEL\u00c9S)"},"content":{"rendered":"\n<p>Ce plat est un vieux souvenir de mon enfance dans le Kivu (Est de la RDC).<\/p>\n\n\n\n<p>Un v\u00e9ritable un d\u00e9lice mais comme vous pouvez le verrez il y a du boulot derri\u00e8re !<\/p>\n\n\n\n<p>\u00c0 la maison on se mettait \u00e0 plusieurs pour peler les haricots et le reste va relativement vite.<\/p>\n\n\n\n<p>INGREDIENTS<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500 g de haricots secs<\/li><li>1 oignon \u00e9minc\u00e9<\/li><li>4 gousses d&rsquo;ail hach\u00e9<\/li><li>3 feuilles de laurier<\/li><li>1 cac de muscade moulue<\/li><li>2 cubes de bouillon de volaille ou bouillon de votre choix<\/li><li>1 c\u00e0s de concentr\u00e9 de tomates<\/li><li>1 demi-bo\u00eete de tomates concass\u00e9es<\/li><li>1 piment rouge (optionnel)<\/li><li>Sel<\/li><li>Huile v\u00e9g\u00e9tale et huile de palme<\/li><\/ul>\n\n\n\n<p>REALISATION<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Nettoyez et trempez les haricots dans un grand bol d&rsquo;eau froide pendant toute une nuit.<\/li><li>Le lendemain, enlevez la peau des haricots. Rincez-les \u00e0 l&rsquo;eau froide.<\/li><li>Faites bouillir les haricots dans un grand volume d&rsquo;eau avec du sel, 1\/2 oignon, 1 jeune poireau, 3 gousses d&rsquo;ail et 2 feuilles de laurier jusqu&rsquo;\u00e0 ce qu&rsquo;ils deviennent tendres mais pas trop mous. N&rsquo;h\u00e9sitez pas \u00e0 rajouter de l&rsquo;eau si besoin. Une fois cuits, \u00e9gouttez-les et r\u00e9servez dans une autre casserole.<\/li><li>Dans une grande po\u00eale, faites chauffer l&rsquo;huile. J&rsquo;ai mis 1\/3 d&rsquo;huile de palme et 2\/3 d&rsquo;huile v\u00e9g\u00e9tale. Faites-y revenir les oignons jusqu&rsquo;\u00e0 ce qu&rsquo;ils deviennent translucides. Ajoutez la tomate concass\u00e9e puis la concentr\u00e9e. Faites revenir pendant quelques minutes. Incorporez l&rsquo;ail. Faites revenir pendant 2-3 minutes. Assaisonnez de muscade et des cubes de bouillon. Faites revenir l&rsquo;ensemble et laissez cuire doucement la sauce pendant environ 10 minutes. Ajoutez un peu d&rsquo;eau si n\u00e9cessaire.<\/li><li>Une fois la sauce cuite, versez-la dans la casserole contenant les haricots. Ajoutez un peu d&rsquo;eau et secouez la casserole pour m\u00e9langer. Goutez et rectifiez l&rsquo;assaisonnement. Ajoutez 1ou 2 feuilles de laurier, du piment et laissez mijoter sur feu moyen jusqu&rsquo;\u00e0 r\u00e9duction de la sauce.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ce plat est un vieux souvenir de mon enfance dans le Kivu (Est de la RDC). Un v\u00e9ritable un d\u00e9lice mais comme vous pouvez le verrez il y a du boulot derri\u00e8re ! \u00c0 la maison on se mettait \u00e0 plusieurs pour peler les haricots et le reste va relativement vite. INGREDIENTS 500 g de haricots secs 1 oignon \u00e9minc\u00e9 4 gousses d&rsquo;ail hach\u00e9 3 feuilles de laurier 1 cac de muscade moulue 2 cubes de bouillon de volaille ou bouillon de votre choix 1 c\u00e0s de concentr\u00e9 de tomates 1 demi-bo\u00eete de tomates concass\u00e9es 1 piment rouge (optionnel) Sel [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":927,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-926","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumineuses-legumes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>KIYEMBE (HARICOTS PEL\u00c9S) - Gisele Cooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.giselecooking.com\/index.php\/2022\/07\/09\/kiyembe-haricots-peles\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"KIYEMBE (HARICOTS PEL\u00c9S) - Gisele Cooking\" \/>\n<meta property=\"og:description\" content=\"Ce plat est un vieux souvenir de mon enfance dans le Kivu (Est de la RDC). Un v\u00e9ritable un d\u00e9lice mais comme vous pouvez le verrez il y a du boulot derri\u00e8re ! \u00c0 la maison on se mettait \u00e0 plusieurs pour peler les haricots et le reste va relativement vite. INGREDIENTS 500 g de haricots secs 1 oignon \u00e9minc\u00e9 4 gousses d&rsquo;ail hach\u00e9 3 feuilles de laurier 1 cac de muscade moulue 2 cubes de bouillon de volaille ou bouillon de votre choix 1 c\u00e0s de concentr\u00e9 de tomates 1 demi-bo\u00eete de tomates concass\u00e9es 1 piment rouge (optionnel) Sel [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.giselecooking.com\/index.php\/2022\/07\/09\/kiyembe-haricots-peles\/\" \/>\n<meta property=\"og:site_name\" content=\"Gisele Cooking\" \/>\n<meta property=\"article:published_time\" content=\"2022-07-09T12:12:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-07-09T12:12:03+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.giselecooking.com\/wp-content\/uploads\/2022\/07\/KIYEMBE.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1440\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gisele\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gisele\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"http:\/\/www.giselecooking.com\/index.php\/2022\/07\/09\/kiyembe-haricots-peles\/#article\",\"isPartOf\":{\"@id\":\"http:\/\/www.giselecooking.com\/index.php\/2022\/07\/09\/kiyembe-haricots-peles\/\"},\"author\":{\"name\":\"Gisele\",\"@id\":\"http:\/\/www.giselecooking.com\/#\/schema\/person\/660ef2cc79632e89229d27da0f430376\"},\"headline\":\"KIYEMBE (HARICOTS PEL\u00c9S)\",\"datePublished\":\"2022-07-09T12:12:02+00:00\",\"dateModified\":\"2022-07-09T12:12:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\/\/www.giselecooking.com\/index.php\/2022\/07\/09\/kiyembe-haricots-peles\/\"},\"wordCount\":302,\"publisher\":{\"@id\":\"http:\/\/www.giselecooking.com\/#organization\"},\"articleSection\":[\"L\u00e9gumineuses &amp; 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