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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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During one of our trips to the Caribbean, I had this delightful bean dish and fell in love with the flavor. I was not able to get the recipe from the Chef, so I experimented until I developed this very tasty combination that is very easy and quick to make. Ingredients:
28 fluid ounces canned plum tomatoes, include liquid |
38 fluid ounces canned red kidney beans, include liquid |
14 fluid ounces unsweetened coconut milk |
1/2 cup finely chopped fresh parsley |
2 small green chili peppers, seeded and finely chopped (or 2 small jalapeno peppers, seeded and finely chopped) |
3 teaspoons fresh lemon juice |
1/2 cup instant potato flakes |
Directions:
1. Remove stem ends from tomatoes and discard.
2. Add tomatoes (including liquid) to a medium size saucepan or cooking pot.
3. Mash tomatoes with a potato masher.
4. Add kidney beans (including liquid), coconut milk, chopped parsley, chopped green chili peppers, lemon juice and bring to boil on medium heat.
5. Reduce heat to medium-high and cook for about 5 minutes or until beans are softened.
6. Add instant potato flakes, stir well and continue to cook for another 3 minutes on medium-high heat.
7. Adjust seasonings to taste.
8. For a spicier dish, add some cayenne pepper to suit your taste.
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