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    Warm Up the Fall with Coconut Milk Bean Soup

    Delight guests and family alike with this warm, savory soup from Tanzania. What You Need To Make It: 1 tablespoon oil 1/2 cup onion, chopped 1/2 cup green pepper, chopped 1 teaspoon curry powder 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons margarine 1 cup tomato, fresh, seeded and cut into chunks 2 1/2 cups kidney beans, canned with liquid (or black-eyed peas) 2 cups coconut milk 3 cups water 1/2 cup cooked rice 1/2 cup coconut, shredded How You Make It: In a large saucepan, heat the oil and sauté the onions they are soft. (maybe about 5 minutes). Add green peppers, curry powder, salt, pepper, margarine, and tomato, and simmer for 2 minutes. Add the kidney beans with their liquid, the coconut milk, and then the water. Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes. Ladle into bowls. Top each serving with 1 Tablespoon of shredded coconut, and serve.
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