Coconut Milk Bean Soup

This recipe comes from Tanzania. A friend from Togo brought me this recipe he found on the internet. Thanks Sylvanus!

SERVES 6

• 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

In a large saucepan, heat the oil and sauté the onions until softened (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 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.