Beans With Tomato Coriander And Coconut Milk Recipes

Steps:

• Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
• Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
• Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
• Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.

Steps:

• Having soaked the beans in cold water overnight, boil them until tender in deep, unsalted water. The choice of beans is up to you; I've tried it once with black-eyed beans and once with chickpeas, and it worked pretty well with both. Beans should be tender in about 30-40 minutes. Set the beans aside once cooked. If you are using canned beans, rinse them under cold running water.
• Peels the onions, cut them in half and slice them thinly. Add them to the oil in a large, deep pan and let them soften, colouring lightly, over a moderate heat. Peel, chop and add the garlic.
• Meanwhile, crack the cardamon seeds open and extract the seeds. Crush them coarsely using a pestle and mortar or a very heavy rolling pin, then stir them into the softening onions. Crush the coriander seeds and then the mustard and add them to the onions with the whole cumin seeds, ground turmeric, a generous seasoning of salt, and black pepper. Leave these as they cook, stirring regularly, for at least 5 minutes, so that the spices toast in the heat.
• Meanwhile, seed and finely chop the chillies and add, with the chopped tomatoes, 400ml of water and a pinch of sugar, followed by the cooked beans. Leave to simmer gently over a low heat, with the occasional stir, partially covered by a lid, for about 35-40 minutes. Mix the coconut milk into the sauce, simmer for a further 5 minutes, then add the coriander leaves and the juice of the limes.