Spicy Beans with Coconut Milk
Serves: 6
Prep Time:
Cook Time:
Total Time:
Enjoy this dish spicy and tangy, but feel free to adjust the curry paste and lime juice to your liking.
Yield: Makes 6 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | sweet onion, chopped |
| vegetable cooking spray | |
| 2 | garlic cloves, minced |
| 1 to 2 | tablespoons red curry paste |
| 2 (15-ounce) cans | (15-ounce) cans kidney beans, rinsed and drained |
| 1 (14.5-ounce) can | diced tomato, undrained |
| 1 (13 1/2-ounce) can | lite coconut milk |
| 1 teaspoon | grated lime rind |
| 2 to 3 | tablespoons fresh lime juice |
| 2 tablespoons | sugar |
| 1 to 1 | 1/2 teaspoons salt |
| 4 cups | hot cooked basmati or long-grain rice |
| 2 | toppings: green onions, chopped; 2 tablespoons chopped fresh cilantro (optional) |
Directions:
Sauté chopped onion in a Dutch oven coated with cooking spray over medium-high heat 5 minutes; add garlic, and sauté 1 minute. Add red curry paste; sauté 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, and next 4 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. Serve over basmati rice, and sprinkle with toppings, if desired.
Note: Red curry paste may be found in the Asian section of large supermarkets or in Asian markets.
Source: myrecipes.com
