Mmmm…so excited to try this today!
Inspired by Dr. Jane Goodall:
- Yield: 2 quarts (8 cups)
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.
In a 3-quart saucepan:
Saute: 1/2 cup ONIONS, chopped finely
- 1/2 cup GREEN PEPPERS, chopped finely1 tsp. CURRY POWDER1 tsp. SALT1/4 tsp. PEPPER in3 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.
Serve one-cup portions in attractive soup bowls.
Garnish each bowl with 1 tsp. shredded coconut