Simple Coconut & Bean Soup Recipe
Ingredients
| Sunflower oil | 1 Tablespoon | |
| 1/2 bunch spring onions, whites and greens separated and sliced | ||
| Pepper red | 1 To taste, diced | |
| Chilli | 1 Pound, deseeded | |
| Garlic | 1 Clove (5gm), chopped | |
| Dried thyme | 1 Teaspoon | |
| 1 tsp medium curry powder | ||
| Allspice | 1 Teaspoon | |
| Plum tomatoes | 3 , chopped | |
| Vegetable | 1 | |
| Kidney beans | 410 Gram, drained, rinsed | |
| Pinto beans | 410 Gram, drained, rinsed | |
| 410 g can black-eyed beans, rinsed and drained | ||
| 2 x 400 g cans coconut milk | ||
| Juice 2 limes | ||
Directions
1. Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly
2. Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.
2. Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.
Chef
