Spicy Beans With Coconut Milk |
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Prep Time: 20 Minutes Cook Time: 37 Minutes |
Ready In: 57 Minutes Servings: 6 |
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This is a very spicy and tangy dish, but feel free to adjust the curry paste and lime juice to your liking. Recipe is from Southern Living Magazine. Ingredients:
1 sweet onion, chopped |
vegetable oil cooking spray |
2 garlic cloves, minced |
1 -2 tablespoon red curry paste |
2 (15 ounce) cans kidney beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (13 1/2 ounce) can light coconut milk |
1 teaspoon lime rind, grated |
2 -3 tablespoons fresh lime juice |
2 tablespoons sugar |
1 -1 1/2 teaspoon salt |
4 cups long-grain rice, cooked (hot) |
1 green onion, chopped for garnish |
2 tablespoons fresh cilantro, chopped for garnish |
Directions:
1. Saute chopped onion in a Dutch oven coated with cooking spray over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add red curry paste; saute 1 minute. Stir in kidney beans, diced tomatoes, coconut milk and next 4 ingredients.
2. Bring to a boil; reduce heat and simmer 30 minutes. Serve over rice and garnish with toppings.
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