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Coconut Ginger Bean Soup
1 can Kidney Beans, rinsed and drained
1 can Coconut Milk
1/2 cup Vegetable Stock or Water
1 Onion, minced or chopped
2 or 3 tablespoon Fresh Ginger, grated
2 or 3 cloves Garlic, pressed or minced
2 tablespoon Olive Oil
1 Medium Tomato, chopped
1/2 cup Squash or Zucchini, grated
2 tablespoon Fresh Lemon Juice to Taste (add more to complement ginger, if desired)
Salt and Pepper to Taste
Unsweetened Grated Coconut (Optional Garnish)
Serves 4 to 6
Place kidney beans, coconut milk, and stock or water in large saucepan over medium heat.
In separate skillet, sauté onion, ginger, and garlic in warmed olive oil. When onions are soft, add tomato, grated squash or zucchini, and lemon juice. Sauté until all ingredients are warmed through, about 4 to 8 minutes. Add the sautéed vegetables to the bean and coconut milk mixture and reduce heat to simmer for about 20 minutes.
Sprinkle individual portions with unsweetened coconut, if desired, and serve warm.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
