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Red Bean in Coconut

What you need: 

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 cups baby carrots, sliced
3 scallions, chopped
1 sweet potato, diced
1 (15 ounce) can diced tomatoes, drained
2 teaspoons curry powder
1/2 teaspoon ground thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon ground allspice
salt and freshly ground pepper, to taste
2 (16 ounce) cans dark red kidney beans, drained and rinsed
1 cup unsweetened coconut milk
1-2 cups unsalted vegetable stock or water

What you do: 

1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients.
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper, to taste.
3. Add the beans, coconut milk, and broth or water, as needed for desired consistency.
4. Reduce heat, cover, and cook on low for 6 to 8 hours.
Source of recipe: A friend gave me the recipe and it's just too amazing not to share.

Preparation Time: 
15 minutes, Cooking time: 6 - 8 hours
Cooking Time: 
6 - 8 hours
Servings: 
Recipe Category: 

SO HOW'D IT GO?

 

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I made this meal for my anniversary, takes too much time, but the result is magnificent and delicious :) www.zlotx.com

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Perfect just as it is!  I've served this with either rice or fresh whole wheat rolls.  I also out-did myself and cooked the beans instead of using canned but I doubt I'll do that again, took way too long. I do prefer the taste of fresh versus canned beans, but it’s a small price to pay for the convenience.

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It wasn't quite what I was expecting. It was good but I don't think I will make it again. You can't taste the coconut at all. I was slightly disappointed.

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Loved this! One f my favorite dinners right now. I double the recipe I love it so much. And I serve it over rice.

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I made this last night and was very happy with it. :) However, I am going to try a few changes next time. Having both sweet potato and carrots made it a bit too sweet for my taste (and my husband's) so I'm going to try either regular potato and/or a green veggie (spinach or green pepper, perhaps) next time.

I'll definitely be making it again. It was lovely with the coconut milk in it - not too much that it was rich or creamy but just enough for some extra flavour.

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