Coconut-Bean Soup

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Coconut-Bean Soup

Source: New Recipes from Moosewood Restaurant/changes by Jennifer D.

 

Serves 6

 

A hybrid of Southeast Asian and Moosewood cuisine. Coconut milk adds

sweetness and texture to this delicately seasoned soup.

 

1 cup dried navy beans, soaked (I use pinto or kidney)

water or vegetable stock

2 bay leaves

2 large whole garlic cloves

1/2 - 1 T vegetable oil

*

2 T vegetable oil

1 1/2 cups chopped onions

2 garlic cloves, minced

2 t curry powder

cumin to taste (1 t)

1/4 t cayenne

1 med green or red bell pepper, chopped

2 med tomatoes, chopped

1 t salt (or to taste)

1 T brown sugar

3 T fresh lemon juice

1 1/4 cups unsweetened coconut milk

soy sauce to taste (opt)

*

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. (I

add more and boil them in a pressure cooker) Add the bay leaves,

garlic, and 1 T 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 T of oil (2 will do) 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.

 

 

Note: The low-fat version of coconut milk just has water added from

what I've heard. It is more expensive than the regular. You can

just add your own and save yourself some money.