Category : International Cuisine
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Date : 05/12/2002
1/2 Cup onions finely chopped1/2 Cup green peppers (capsicum) chopped1 tea spoon curry powder1 tea spoon salt1/4 tea spoon hot pepper3 table spoons margarine or butter1 cup fresh tomato, cut into 1/2 inch pieces2&1/2 cups kidney beans2 cups coconut milk3 cups water1/2 cup cooked rice10 table spoons coconut
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. 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.
Apricot Season
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