Zanzibari Beans With Coconut And Cilantro Recipes

RICE AND RED BEANS WITH COCONUT MILK, CHILE AND GARLIC

Steps:

• Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chile and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).
• Stir in rice, coconut milk, 1/2 cup water, thyme and a good amount of salt and pepper. (If you don't want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve.

REFRIED BEAN PAKORAS WITH CILANTRO AND COCONUT CHUTNEY

Steps:

• Put the coriander, cumin and cardamom seeds into a mortar and pestle and coarsely grind them. Add to a medium bowl along with the chickpeas and mash with a fork. Add the refried beans, chickpea flour, garam masala, salt and pepper, chili and onions and mix well. Form the bean mixture into small patties. Heat the oil in a large skillet, and then begin adding the bean pakoras, frying them until they are golden and crispy on both sides, 3 to 5 minutes. Drain on a rack. Serve with Cilantro and Coconut Chutney.
• Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.