Curried Coconut Canary Beans Recipe

Name: Curried Coconut Canary Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry canary beans, soaked in water overnight; 4 cups coconut water; 3 fresh peppers (I used two jalapenos and a serrano, but you could use Thai chili or none at all); 1 tablespoon canola oil; 1/2 yellow onion, chopped; 2 cloves garlic, chopped; 1 inch piece of fresh ginger, grated; 1/2 teaspoon turmeric; 1/4 teaspoon coriander seed; 1/4 teaspoon cumin seed; 1/2 teaspoon salt or to taste; fresh cilantro, chopped

Servings: persons

1 cup dry canary beans, soaked in water overnight
4 cups coconut water
3 fresh peppers (I used two jalapenos and a serrano, but you could use Thai chili or none at all)
1 tablespoon canola oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
1 inch piece of fresh ginger, grated
1/2 teaspoon turmeric
1/4 teaspoon coriander seed
1/4 teaspoon cumin seed
1/2 teaspoon salt or to taste
fresh cilantro, chopped

1
Drain the canary beans and put them in a large pot with the coconut water and peppers. Bring to a boil then reduce to a simmer for 1-1 1/2 hours or until tender.
2
Meanwhile, toast the coriander seed and cumin seed over medium-high heat for about 5 minutes or until fragrant. Grind the toasted seeds in a spice grinder or with your mortar & pestle.
3
In the same skillet, heat the canola oil and add the onion and garlic. Cook 3-5 minutes or until translucent.
4
Add the ginger, turmeric, ground coriander and cumin, salt and the cooked beans with a little of the cooking water. Cook until heated through.
5
Top with chopped cilantro and serve.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dry canary beans, soaked in water overnight, 4 cups coconut water, 3 fresh peppers (I used two jalapenos and a serrano, but you could use Thai chili or none at all), 1 tablespoon canola oil, and more.

Yes, Curried Coconut Canary Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Coconut Canary Beans

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