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Kenyan spiced red beans in coconut milk. Serves 4-6

Ingredients

• 1 Cup dried red kidney beans

• 2 medium sized yellow onions chopped

• 1 to 2 tablespoons of oil

• 2 to 3 tomatoes chopped

• 1 teaspoon of salt

• 2 teaspoons of turmeric

• 1 1/2 teaspoons of cayenne pepper

• 2 cups coconut milk see note below

Method

1. In a large pot cover beans with water and simmer until tender.

2. sauté onions in oil until golden brown.

3. Add the onions and remaining ingredients to the pot and simmer another several minutes until beans are very tender and tomatoes are cooked.

4. Serve over rice.

Notes

Coconut may be purchased at a Chinese or Indian grocery. There you will find it in cans, solid refrigerated chunks, or packets. The sweetened canned coconut milk sold in grocery stores is not suitable. The packets are convenient and inexpensive such as the “Santan” brand from Malaysia. The directions for reconstituting are on the back. If you cannot buy these products make coconut milk with unsweetened desiccated coconut and hot water. Put One Cup of desiccated coconut in a bowl add two cups of boiling water. Stir and let it sit until it cools to lukewarm. Squeeze with your fingers and drain through a fine sieve. Discard pulp. Refrigerate for up to one week if you do not use it right away.

Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter