Koki Beans with Coconut Milk

Ingredients

• 2 cups (400g) kidney beans, soaked overnight 2 cups (400g) kidney beans, soaked overnight
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked kidney beans.
2. 2.
   In a large pot, heat some oil over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
4. 4.
   Add the soaked kidney beans to the pot and stir well.
5. 5.
   Sprinkle turmeric powder, paprika, cumin powder, and coriander powder over the beans. Mix until the spices are evenly distributed.
6. 6.
   Pour in the coconut milk and add enough water to cover the beans.
7. 7.
   Season with salt to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour or until the beans are tender.
9. 9.
   Once the beans are cooked, remove from heat and let it cool slightly.
10. 10.
    Serve the Koki Beans with Coconut Milk garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamier texture and richer flavor.
• Kidney beans — Soak the beans overnight to reduce cooking time and ensure even cooking.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the dish.
• Serve the Koki Beans with Coconut Milk over steamed rice for a complete meal.
• Adjust the consistency of the dish by adding more or less coconut milk according to your preference.
• Experiment with different spices such as curry powder or chili powder to customize the flavor profile.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Koki Beans with Coconut Milk as a main course accompanied by steamed rice or flatbread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Koki Beans with Coconut Milk in a shallow bowl, allowing the vibrant colors of the beans and the creamy coconut milk to shine through. Sprinkle some chopped cilantro on top for an appealing visual contrast.