This dish is the tastiest and quickest way that I’ve discovered to eat beans. It is a stew I serve with rice, millet or quinoa or with baked corn chips and guacamole, which is my favourite combination. It’s also great with fresh corn tortillas, but rather messy! If you want to leave out the coconut cream, it’s still delicious.
- 1 x 400 ml (14 fl oz) can coconut cream
- 2 teaspoons ground paprika
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon ground coriander
- Sea salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 x 400 g (14 oz) cans kidney, cannellini or borlotti beans, drained
- 1 x 500 ml (17 fl oz) bottle Italian tomatoes in the form of a pasta sauce (basil and garlic or chilli work equally well)
- Sprinkle of finely chopped coriander (cilantro),
- To serve sprinkle of finely sliced red chilli (optional)
What to do:
Add the coconut cream to the pot you plan to cook the stew in and place over a medium heat.
Stir the cream until warm, then add the spices and onion and sauté until fragrant.
Add the beans and tomatoes, simmering until the sauce is reduced somewhat — about 30 minutes.
Sprinkle the coriander and chilli on top and serve.
- You can substitute the onion with 2 leeks or 5–6 spring onions (scallions), finely chopped.
- Add a dollop of Almond Herb Pesto (see page 202) to each serving to increase the nutrient density.
To serve guacamole with the Coconut Beans and corn chips, simply mash 3 peeled avocados with about ¼ cup finely chopped coriander (cilantro), 2–3 finely sliced spring onions (scallions) including the green part, a big squeeze of lemon juice and a sprinkle of salt.
I prefer to use bottled tomatoes or tomato sauces because the lining in cans may be compromised from the acid in the tomatoes.