Coconut Curry Bean Stew
Preparation Time: Overnight soaking + cooking time
Total Time: Varies
Yields: 4-6 servings
ingredients
2 cups beans* (traditionally njahi beans, but any dried bean will work)
Salt, to taste
1/4 cup olive oil
1/2 medium red onion, diced
1/2 large green bell pepper, seeded & diced
8 medium garlic cloves, thinly sliced
4 scallions, thinly sliced
1/2 teaspoon ground ginger
2 teaspoons ground cumin
3 tablespoons tomato paste
1 habanero pepper, seeded & minced
1 teaspoon ground paprika
1 teaspoon ground turmeric
13.5-ounce can low-fat coconut milk
1/2 cup roughly chopped cilantro leaves
*Note: The cooking time for the beans may vary based on the type and age of the beans used.
DIRECTIONS
In a large pot, combine the beans with 2 tablespoons of salt. Cover with about 4 cups of water and let them soak at room temperature overnight or for several hours until the beans expand.
Drain the soaked beans and rinse them well under cold running water.
In the same pot, cover the drained beans with at least 2 inches of fresh water. Set the pot over high heat and bring it to a boil.
Cook the beans on a rapid boil for about 10 minutes, then reduce the heat to a gentle simmer. Continue cooking the beans uncovered, stirring occasionally, until they are tender. Cooking times can vary depending on the beans' age and type. It can take anywhere from 4 to 5 hours or even longer. Skim off any scum that accumulates on the surface and monitor the water level, adding more water if needed.
Once the beans are tender, remove them from heat and strain them, reserving 2 cups of the cooking liquid. Rinse the pot.
In the same pot, heat the olive oil over medium-high heat until fragrant and shimmering. Add the diced onions and bell peppers and cook, stirring, until the onions have softened and become translucent.
Incorporate the sliced garlic, scallions, ground ginger, and ground cumin. Stir and cook until fragrant, about 2-3 minutes.
Stir in the tomato paste, minced habanero pepper, ground paprika, ground turmeric, and 1 teaspoon of salt. Cook for an additional 2-3 minutes, stirring occasionally.
Slowly pour in the coconut milk while stirring until it is well combined with the spice mixture. Add the cooked beans and the reserved cooking liquid. Season to taste with salt. Bring the mixture to a simmer.
Cook the beans uncovered until they are suspended in a creamy sauce, which can take anywhere from 30 minutes to 1 hour, depending on your desired consistency.
Remove the pot from heat and stir in the chopped cilantro.
Serve as a flavorful and satisfying main dish or as a side to accompany your favorite meal.
