Coconut beans are a popular dish in the coastal region.
It can be cooked as a soup or be more creamy by adding some coconut milk depending on who prepares it.
Beans are high in amino acids and they also offer an immune-boosting punch of antioxidants, magnesium, potassium, iron, zinc, B vitamins, folate and fibre.
Ingredients
- Beans, pre-boiled
- 4 cups of coconut milk and
- 1 cup of cream
- 1 onion, chopped
- 2 green chilli peppers (pili pili)
- 2 tomatoes
- 1 teaspoon flour
- Curry powder
- Vegetable oil
Preparation
Step 1
In a sufuria, add vegetable oil and onions. Fry until golden brown, before adding the tomatoes.
Step 2
Mash the tomatoes, then add in the beans, chilli pepper, salt and curry powder. Mix together until combined.
Step 3
Add enough coconut milk to cover the beans and cover.
Step 4
Cook the beans until the coconut milk is reduced and the beans are well cooked.
Step 5
Add the coconut cream and flour to thicken the soup.
Step 6
Serve and enjoy over a bowl of rice, chapati or naan.
