1
8
3
2/3
1
1
1
ar
2/3
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c
oz
oz
in
T
c
T
t
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Red Beans (1)
Tomatoes
Onion
Ginger Root
Cilantro
Coconut Milk
Oil
Water
Salt
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Do Ahead - (8 hrs - 4 min work)
- Soak BEANS beans, mixed with 1/2 T Salt, overnight
(7 hours or more). Drain and rinse.
Prep - (15 min)
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Chop small.
- Chop ONION small.
- Slice GINGER very thin crosswise, then cut slices into
threads and chop fine.
- Chop CILANTRO small.
Run - (1-1/4 hrs)
- Place Beans in a saucepan with water to cover about an
inch. Bring to a boil uncovered, turn down to a simmer and simmer
until Beans are tender but still intact, 45 minutes to an hour
depending. Drain (see Note-2).
- In a heavy bottomed sauce pan (2 quart), heat Oil. Stir
in Onions and fry stirring until lightly browned.
- Stir in Ginger and fry stirring 1 minute.
- Stir in Tomatoes and cook stirring often until they are
well softened (10 minutes).
- Stir in Cilantro, Beans, Salt and
Coconut Milk. Add sufficient water to be level with the tops
of the beans. Their tops should just show. Bring to a boil and
simmer 10 minutes. The liquid should finish about level with the
tops of the beans, but it will look higher while it is cooking.
Adjust as needed.
- Serve hot in shallow bowls. Living in Southern California, I add
a sprinkle of Chili Powder, but that isn't in the pattern recipe.
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