Beans in Coconut Milk

One of the great things about dried beans is the way they can be transformed into so many different dishes with just a variation in seasonings.

I have a dozen varieties of beans in my cupboard at any one time (you can see my current list near the bottom of the column to the right) which gives me a variety of textures and sizes to choose from depending on how I will use them. Bigger ones are good in salads and smaller ones in soups. However, they are all pretty inter-changeable, and can all be made delicious.

The other day I served a standard meal of beans, grains and greens. The beans were pinquitos (small reddish beans native to southern California) cooked in coconut milk; the grain was millet; and the greens were curly kale cooked my usual way.

It's such a simple dinner, yet highly nutritious. Lots of fiber, B vitamins, minerals and protein in a relatively low-fat and low-calorie yet satisfying meal.

Beans in Coconut Milk
1 1/3 cup pinquito beans or other small bean
1 tbsp canola oil
1 large onion, chopped
2 jalapeños, chopped
2 tsp tumeric
1 tbsp ground cumin
2 tsp coriander
14 oz can diced tomatoes
14 oz can coconut milk

Cook the beans in boiling water until tender, about 2 hours. Drain and set aside.

Warm the oil in a large skillet over medium heat. Add the onions and cook until transparent. Stir in the jalapeño, turmeric, cumin, coriander and salt to taste. Cook, stirring, 30 seconds. Add the cooked beans, tomatoes and coconut milk. Lower the heat and simmer about 10 minutes, stirring occasionally, until the sauce has thickened slightly and the beans are warmed through. Add salt and pepper to taste, and serve.

Serves 4-6