Coconut-Bean Soup

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Coconut-Bean Soup

1 cup dried navy beans, soaked (may use pinto or kidney beans)water or vegetable stock2 bay leaves2 large whole garlic cloves1/2 - 1 Tbsp. vegetable oil*2 Tbsp. vegetable oil1 1/2 cups chopped onions2 garlic cloves, minced2 tsp. curry powdercumin to taste (about 1 tsp.)1/4 tsp. cayenne1 medium green or red bell pepper, chopped2 medium tomatoes, chopped1 tsp. salt (or to taste)1 Tbsp. brown sugar3 Tbsp. fresh lemon juice1 1/4 cups unsweetened coconut milksoy sauce to taste (optional)*toasted coconut

Put the drained beans into a 4-quart pot and add stock or water until it reaches a point an inch above the level of the beans. Add the bay leaves, garlic, and 1 Tbsp. of oil and simmer covered until the beans are tender, about 1 hour. Replenish the liquid occasionally, keeping the beans covered with an inch of liquid. When the beans are tender, discard the bay leaves and garlic cloves.

 

While the beans are cooking, sauté the onions, minced garlic, and spices in 3 Tbsp. oil on low heat until the onions are translucent. Add the peppers, tomatoes, salt, sugar, and lemon juice and simmer for 5 to 10 minutes until the peppers are tender. Stir in the coconut milk and set aside. When the beans are tender, stir in the vegetable-spice mixture and more stock or water if the soup seems too thick. Heat gently for 10 to 15 minutes to blend the flavors. Adjust the salt and spices.

 

Serve over chewy brown rice and garnish with toasted coconut.

 

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