This is another versatile way to enjoy kidney beans. Growing up in Jamaica, we called kidney beans peas therefore it took me awhile to get used to saying beans instead. Kidney beans are good source of protein, soluble fiber that lowers cholesterol, stabilizes blood sugar, and helps with weight loss.
Yield: 4 servings
- 1 cup dried red kidney beans or 2 (15-ounce/425g) cans of kidney beans, drained
- 1 tablespoon (15g) coconut oil or 1/4 cup (60ml) water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger
- 2 chopped green onions( white and green parts)
- 2 medium tomatoes, chopped
- 1 teaspoon coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- 2 sprigs thyme
- 1 cup (250ml) coconut milk
- 1/4 cup (120ml) water
- 1/2 teaspoon sea salt or to taste
- Pinch cayenne pepper (optional) or 1 whole Scotch Bonnet pepper
- Cilantro to garnish
Sort and rinse beans well, put them in a large bowl or pot. Add enough water to cover (about 3 cups) and soak beans overnight or for around 8 hours.
Drain beans using colander. Place beans and water to cover (about 6 cups) in a large pot to boil. Reduce heat and simmer for about 1 hour, or until beans are tender. Drain beans and reserve 1/2 cup cooking liquid, set aside. Heat a large saucepan with oil on medium-high heat. Add onion and cook until soft, about 4 minutes Add garlic and ginger, cook for 30 seconds. Add green onions, tomatoes, coriander, cumin, turmeric and thyme, stirring for 2 minutes. Add coconut milk, water and cook for about 30 minutes or until sauce thicken. Add salt to taste and garnish with cilantro. You might want to also try my curried chickpeas recipe.
Chef’s Tip: Its important to make sure your kidney beans are thoroughly cooked. Red kidney beans contain hemagglutinins, an antibody that causes red blood cells to clump together. When undercooked red kidney beans are eaten in large amounts, the hemagglutinins may trigger abdominal pain, vomiting, diarrhea. Cooking red kidney beans thoroughly inactivates this unwanted reaction.