Monday, August 17, 2009

Brown and black beans in coconut sauce, with greens

Adapted (very loosely) from Madhur Jaffrey's Red Kidney Beans for Jamaican "Peas and Rice" from World Vegetarian

Serves 2

1 tbsp peanut oil
½ medium onion, finely chopped
2 garlic cloves, finely chopped
1 tsp red pepper flakes (or to your taste)
4 tbsp chopped chives or green onions
pinch of dried thyme or sprig of fresh
¼ tsp allspice
1 tsp salt
black pepper to taste
1 cup coconut milk
½ cup cooked brown beans
½ cooked black (turtle) beans
2 cups packed chopped greens (I used bok choy)

cooked rice (any kind)

1. Heat the oil in a wok or saucepan over medium heat, and, when hot, add the onion and fry until it begins to caramelize, about 5 minutes. Add the garlic and red pepper flakes and continue to stir fry a few minutes more, until the garlic is fragrant. Add the herbs and spices, and fry one minute more.

2. Now pour in the coconut milk and stir to heat and mix; when the sauce is fairly well incorporated with itself, add the beans and greens and continue cooking just until the greens are wilted and the beans are hot. Serve over rice.

Really, you could use any kind of beans, and kidney or even azuki beans would have been very pretty—I just didn't happen to have any on hand.

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