Sunday, April 13, 2008

Spicy Beans with Coconut Milk

I tried a new recipe and it turned out to be really good. It's quick and easy to put together.

1 sweet onion, chopped
vegetable cooking spray
2 garlic cloves, minced
1 to 2 tablespoons red curry paste
2 (15-oz) cans kidney beans, rinsed and drained
1 (14.5-oz) can dinced tomatoes, undrained
1 (13.5-oz) can lite coconut milk
1 teaspoon grated lime rind
2 to 3 tablespoons fresh lime juice
2 tablespoons sugar
1 to 1 1/2 teaspoons salt

Saute chopped onion in a pan coated with cooking spray over medium-high heat for 5 minutes. Add garlic and saute 1 minute. Add red curry paste, saute 1 minute. Stir in kidney beans, tomatoes, coconut milk and remaining ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. Serve with rice. Sprinkle with green onions and chopped fresh cilantro, if desired.

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