Ingredients
- 1/2 Cup onions finely chopped
- 1/2 Cup green peppers (capsicum) chopped
- 1 tea spoon curry powder
- 1 tea spoon salt
- 1/4 tea spoon hot pepper
- 3 table spoons margarine or butter
- 1 cup fresh tomato, cut into 1/2 inch pieces
- 2&1/2 cups kidney beans
- 2 cups coconut milk
- 3 cups water
- 1/2 cup cooked rice
- 10 table spoons coconut
Instructions
- In a 3-quart saucepan:
- Sauté: 1/2 cup ONIONS, chopped finely
- 1/2 cup GREEN PEPPERS, chopped finely
- 1 tsp. CURRY POWDER
- 1 tsp. SALT
- 1/4 tsp. PEPPER in
- 3 Tbs. MARGARINE OR BUTTER until soft but not brown.
- Add 1 cup FRESH TOMATO cut in 1/2-inch pieces.
- Simmer for two minutes longer.
- Add: 2 1/2 cups KIDNEY BEANS (24-oz. can with liquid)
- 2 cups COCONUT MILK (see page 226)
- 3 cups WATER.
- Simmer gently for 10 minutes.
- Add 1/2 cup COOKED RICE.
- Correct the seasonings to your taste.
Notes
Serving: Serve one-cup portions in attractive soup bowls. Garnish each bowl with 1 tsp. FINE SHREDDED COCONUT.
Notes: In Tanzania, as in other African countries, soups and sauces are served in a consistency that is as thick as our stews. Coconut Bean Soup would be used there as a meatless main dish by increasing the quantities of beans and rice. However, in adapting this recipe in our test kitchen we thinned it to soup consistency with additional water and served it as a delightful soup course. Any dried beans such as black-eyed peas or pea beans can be used in this soup. Just cover with water and cook until tender before combining them with the other ingredients. Coconut milk and the delicate use of curry give the soup its unusual flavor.
