Creamy Coconut Beans Recipe
If you are tired of eating dried beans with standard tomato sauces, you should definitely try this recipe which is delicious. Baked beans with coconut milk has a soft aroma. I can't get enough of eating both the beans and its sauce.
I came up with this recipe while looking for a place to use the leftover coconut milk from the swiss chard curry recipe. This recipe came up while I was thinking I haven't made dried beans for a long time, but when I thought I should use coconut milk. Pepper and coconut milk give the dish a delicious, slightly sweet aroma. When a little bit of hot pepper was added to it, it becomes a very pleasant dish with a spicy and sweet taste.
Normally, when making a bean dish, I first fry the onion and tomato paste, then add the beans and water and cook. Since I wanted this dish to have a thicker sauce than the classic dried white beans, I added some boiled beans and blended all the ingredients, as in Antalya style piyaz. For this, I also roasted the onion and pepper. If you do not have fresh pepper on hand, you can use canned roasted peppers, unsalted pepper paste or paprika. These ingredient changes will definitely change the taste of the dish somewhat, but the result will still be good.
I actually planned to use fresh coriander instead of parsley, but the coriander I found in the supermarket was not in good condition, so I resorted to parsley. If you like coriander, you can also choose to use fresh coriander.
As I mentioned in the recipe, you can use fresh hot pepper or hot pepper sauce to add spiciness. If you use fresh pepper, you can roast it with red pepper.
The most delicious version of the dish is hot, but you can also serve it warm or cold if you wish.
Enjoy the recipe...
- 2.5 cups of dried beans,
- 1 onion,
- 1 red pepper,
- 1 cup of coconut milk,
- 4 tablespoons of olive oil,
- 1 teaspoon of hot pepper sauce or 1 fresh hot pepper,
- 1 teaspoon of cumin,
- 1 handful of parsley,
- 4.5 cups of water at room temperature,
- Salt to taste.
- Soak the dried beans overnight,
- The next day, drain the water, take them in a pressure cooker, add the water, close the lid and cook until the beans are soft,
- Meanwhile, heat the olive oil in a separate pot, add the chopped onion and stir fry until softens,
- Add the red pepper you diced (if you are using fresh hot pepper add it as well) and fry until it softens,
- Add 3 scoops of the boiling water of the beans to the onions and peppers,
- Add 1 scoop of boiled beans,
- Blend with a hand blender until you get as smooth a consistency as possible,
- Add coconut milk and mix,
- Add beans, cumin, salt, hot pepper sauce and parsley along with their broth and mix,
- Boil for a few more minutes and remove from heat.
Enjoy your meal...