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