Coconut Red Bean Soup
A delicious simple soup inspired by a national dish of Tanzania in Africa. This dish is traditionally served with Ugali, a corn flour porridge and also delicious served with bread and salad!
Servings Prep Time
2 10minutes
Cook Time
15minutes
Servings Prep Time
2 10minutes
Cook Time
15minutes
Ingredients
  • 115 1/2 oz can red beans, drained and rinsedor 3/4 c. dry beans, cooked
  • 2tbsp olive oil
  • 1/2 small onionchopped
  • 1/2 green pepperchopped
  • 1/2tsp curry powder
  • 1/2cup chopped tomatoescanned if not in season
  • 1/2tsp saltoptional
  • 1/4tsp freshly ground black pepper
  • 1 1/2 cups unsweeetened coconut milk
Instructions
  1. If using dried beans, soak in large bowl, covered with 2-3 inches of water overnight. Drain, place in pot, cover with fresh water and bring to boil. Reduce heat to simmer, stirring occasionally until desired tenderness is reached, for 1-2 hours.
  2. In a pot or large skillet, heat oil on medium high and sautee onions and peppers for 2 minutes until soft.
  3. Stir in spices and tomatoes, cooking for another 2 minutes.
  4. Add beans and coconut milk. Reduce heat and simmer for 10 minutes.