BEANS WITH GINGER AND COCONUT MILK
Make and share this Beans with Ginger and Coconut Milk recipe from Food.com.
Provided by Latchy
Categories Coconut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut beans into 5 cm length.
- Heat the oil in a wok, add lemon grass, ginger and chilli and cook until oil begins to bubble.
- Stir in the coconut milk and beans, bring to boil then simmer uncovered for about 3 minutes or until the beans are just tender.
- Serve the mixture over cabbage.
Nutrition Facts : Calories 155.6, Fat 10.7, SaturatedFat 7.5, Sodium 20, Carbohydrate 13.2, Fiber 1.7, Sugar 2.7, Protein 4.2
COCONUT-BLACK BEAN SOUP
Quick and healthy.
Provided by Rebecca Joy Mahoney
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 46.3 g, Fat 22.2 g, Fiber 17.8 g, Protein 16.6 g, SaturatedFat 18.8 g, Sodium 1108.2 mg, Sugar 3.6 g
FREJON (BEANS IN COCONUT MILK)
A simple dish of cooked beans puréed with coconut milk, frejon is an ode to the coastal city of Lagos and its rich cultural diversity. Typically served with a seafood stew, it is accompanied here by a vibrant, chunky tomato sauce laced with the heat of habanero, the richness of red palm oil and a hit of umami from dried crayfish, which is optional but highly recommended. A garnish of garri (coarsely ground and dehydrated cassava) adds some necessary texture; lime zest and bright green herbs lends freshness.
Provided by Yewande Komolafe
Categories dinner, beans, main course, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Pick through the beans for rocks, bad grains or twigs. Transfer the beans to a large bowl and add cold water to cover by at least 2 inches. Allow to soak for 4 hours or up to 12 hours. Rinse the beans and transfer them to a large, heavy-bottomed pot. Add enough water to cover the beans by 2 inches.
- Wrap the thyme, bay leaf and half the onion in a piece of cheesecloth and tie it with twine. Add to the pot and bring the mixture to a boil over high heat. Reduce to low, partly cover with a lid and simmer until the beans are completely tender, about 1 1/2 hours. Season with salt and allow beans to cool slightly in the cooking liquid. Discard the bouquet garni.
- Strain the beans, discarding liquid, and transfer the beans to a food processor. Pour in 3/4 cup coconut milk and purée until smooth. Add more coconut milk for a smoother, thinner purée, if desired. Return the bean mixture to the pot, cover and keep warm on low heat, stirring occasionally to keep the bottom from scorching.
- Thinly slice the remaining onion. Heat the olive oil in a medium skillet over medium-high. Add the sliced onion and bell pepper, and sauté, stirring occasionally, until softened and just beginning to brown around the edges, 4 to 5 minutes. Add the garlic, habanero and dried crayfish powder, if using, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, tearing the tomatoes into large chunks as you add them.
- Add 1/4 cup water, bring to a simmer then reduce heat to low. Cook, stirring frequently, until sauce is slightly reduced and flavors meld together, about 6 minutes. Stir in the red palm oil and cook an additional 2 to 3 minutes. Remove from heat, discard the habanero, and season sauce to taste with salt.
- Combine the mint, cilantro, scallions and lime zest in a small bowl. Divide the bean purée among bowls, top with a healthy spoonful of the chunky tomato sauce and garnish with the herb and lime zest mixture. Sprinkle the garri on top, if using, and serve with lime wedges.
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