Coconut-Bean Soup

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Coconut-Bean Soup

 

1 cup dried navy beans, soaked (may use pinto or kidney beans)

water or vegetable stock

2 bay leaves

2 large whole garlic cloves

1/2 - 1 Tbsp. vegetable oil

*

2 Tbsp. vegetable oil

1 1/2 cups chopped onions

2 garlic cloves, minced

2 tsp. curry powder

cumin to taste (about 1 tsp.)

1/4 tsp. cayenne

1 medium green or red bell pepper, chopped

2 medium tomatoes, chopped

1 tsp. salt (or to taste)

1 Tbsp. brown sugar

3 Tbsp. fresh lemon juice

1 1/4 cups unsweetened coconut milk

soy sauce to taste (optional)

*

toasted coconut

 

Put the drained beans into a 4-quart pot and add stock or water until it

reaches

a point an inch above the level of the beans. Add the bay leaves, garlic,

and 1

Tbsp. of oil and simmer covered until the beans are tender, about 1 hour.

Replenish the liquid occasionally, keeping the beans covered with an inch of

liquid. When the beans are tender, discard the bay leaves and garlic cloves.

 

While the beans are cooking, sauté the onions, minced garlic, and spices in

3

Tbsp. oil on low heat until the onions are translucent. Add the peppers,

tomatoes, salt, sugar, and lemon juice and simmer for 5 to 10 minutes until

the

peppers are tender. Stir in the coconut milk and set aside. When the beans

are

tender, stir in the vegetable-spice mixture and more stock or water if the

soup

seems too thick. Heat gently for 10 to 15 minutes to blend the flavors.

Adjust

the salt and spices.

 

Serve over chewy brown rice and garnish with toasted coconut.