Coconut-Bean Soup

[Guest guest]

***Jenn's Favorite***

 

* Exported from MasterCook *

 

Coconut-bean Soup

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 tablespoon vegetable oil -- (1/2-1)

*

2 tablespoons vegetable oil

1 1/2 cups chopped onions

2 garlic cloves -- minced

2 teaspoons curry powder

cumin to taste (about 1 tsp.)

1/4 teaspoon cayenne

1 medium green or red bell pepper -- chopped

2 medium tomatoes -- chopped

1 teaspoon salt (or to taste)

1 tablespoon brown sugar

3 tablespoons 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.

 

S(Mailing Lists):

" " bml/lmel " <bmlehman on 13 Mar 2001 "

 

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Per Serving (excluding unknown items): 1211 Calories; 39g Fat (27.6% calories

from fat); 52g Protein; 176g Carbohydrate; 60g Dietary Fiber; 0mg Cholesterol;

66mg Sodium. Exchanges: 8 1/2 Grain(Starch); 3 Lean Meat; 6 Vegetable; 1/2

Fruit; 7 Fat; 1/2 Other Carbohydrates.

 

NOTES : Posted to SDA-Veg-Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0