Spicy Beans With Coconut Milk

Name: Spicy Beans With Coconut Milk
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Yield: 6 serving(s)
Ingredients: 1 sweet onion, chopped; vegetable oil cooking spray; 2 garlic cloves, minced; 1 -2 tablespoon red curry paste; 2 (15 ounce) cans kidney beans, rinsed and drained; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1 (13 1/2 ounce) can light coconut milk; 1 teaspoon lime rind, grated; 2 -3 tablespoons fresh lime juice; 2 tablespoons sugar; 1 -1 1/2 teaspoon salt; 4 cups long-grain rice, cooked (hot); 1 green onion, chopped for garnish; 2 tablespoons fresh cilantro, chopped for garnish

Submitted by DailyInspiration

"This is a very spicy and tangy dish, but feel free to adjust the curry paste and lime juice to your liking. Recipe is from Southern Living Magazine."

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Ready In:: 57mins
Ingredients:: 14
Serves:: 6

ingredients

1 sweet onion, chopped
vegetable oil cooking spray
2 garlic cloves, minced
1 -2 tablespoon red curry paste
2 (15 ounce) cans kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (13 1/2 ounce) can light coconut milk
1 teaspoon lime rind, grated
2 -3 tablespoons fresh lime juice
2 tablespoons sugar
1 - 1 ¹⁄₂ teaspoon salt
4 cups long-grain rice, cooked (hot)
1 green onion, chopped for garnish
2 tablespoons fresh cilantro, chopped for garnish

directions

Saute chopped onion in a Dutch oven coated with cooking spray over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add red curry paste; saute 1 minute. Stir in kidney beans, diced tomatoes, coconut milk and next 4 ingredients.
Bring to a boil; reduce heat and simmer 30 minutes. Serve over rice and garnish with toppings.