Coconut Milk Bean Soup Recipe

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Ingredients:

Serving

1 tbsp oil
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 tsp curry powder
1 tsp salt
1/4 tsp pepper
3 tbsp butter or 3 tbsp margarine, softened
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

Directions:

In a large saucepan, heat the oil and sauté the onions until softened (maybe about 5 minutes).
Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes.
Add the kidney beans with their liquid, the coconut milk, and 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	368.19 Kcal (1542 kJ)
Calories from fat	296.82 Kcal
		% Daily Value*
Total Fat	32.98g	51%
Cholesterol	19.27mg	6%
Sodium	427.79mg	18%
Potassium	766.57mg	16%
Total Carbs	17.46g	6%
Sugars	7.41g	30%
Dietary Fiber	3.16g	13%
Protein	5.01g	10%
Vitamin C	16.9mg	28%
Vitamin A	0.1mg	2%
Iron	4mg	22%
Calcium	50mg	5%

Amount Per 100 g
Calories	96.56 Kcal (404 kJ)
Calories from fat	77.84 Kcal
		% Daily Value*
Total Fat	8.65g	51%
Cholesterol	5.05mg	6%
Sodium	112.19mg	18%
Potassium	201.04mg	16%
Total Carbs	4.58g	6%
Sugars	1.94g	30%
Dietary Fiber	0.83g	13%
Protein	1.31g	10%
Vitamin C	4.4mg	28%
Iron	1mg	22%
Calcium	13.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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