Serves 6 / This Kenyan staple simply means “beans” in Kiswahili. Serving tips: Serve over hot rice or alone with chapatti or other unleavened bread. To make it a meal, include a salad of chopped red and yellow peppers, tomato, onions, and cilantro, tossed with vinaigrette.
Ingredients:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 15-ounce cans red kidney beans, rinsed and drained
1 15-ounce can coconut milk
1 15-ounce can chopped tomatoes, drained
4 cloves garlic, minced
1 medium Thai chile pepper, seeded and minced
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
1 teaspoon curry powder
¼ teaspoon turmeric
½ cup chopped fresh cilantro
2 teaspoons honey
¼ teaspoon white pepper
- In a large soup pot, heat olive oil and sauté onion and bell pepper until just tender.
- Stir in kidney beans, coconut milk, tomatoes, garlic, chile pepper, cumin, cardamom, curry, and turmeric. Bring to a boil, reduce heat, cover, and simmer, stirring frequently, for 10-15 minutes, until flavors blend.
- Stir in cilantro and honey, and season with salt and white pepper. Serve hot.
PER SERVING: 277 cal, 58% fat cal, 18g fat, 13g sat fat, 0mg chol, 6g protein, 24g carb, 5g fiber, 207mg sodium
