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Yield:
2 quarts (8 cups)
In Tanzania, as in
other African countries, soups and sauces are served in
a consistency that is as thick as our stews. Coconut
Bean Soup would be used there as a meatless main dish by
increasing the quantities of beans and rice. However, in
adapting this recipe in our test kitchen we thinned it
to soup consistency with additional water and served it
as a delightful soup course. Any dried beans such as
black-eyed peas or pea beans can be used in this soup.
Just cover with water and cook until tender before
combining them with the other ingredients. Coconut milk
and the delicate use of curry give the soup its unusual
flavor.
In a 3-quart
saucepan:
Saute: 1/2
cup ONIONS, chopped finely
1/2
cup GREEN PEPPERS, chopped finely
1
tsp. CURRY POWDER
1
tsp. SALT
1/4
tsp. PEPPER in
3
Tbs. MARGARINE OR BUTTER until soft but not brown.
Add 1 cup
FRESH TOMATO cut in 1/2-inch pieces.
Simmer for
two minutes longer.
Add: 2 1/2
cups KIDNEY BEANS (24-oz. can with liquid)
2
cups COCONUT MILK (see page 226)
3
cups WATER.
Simmer
gently for 10 minutes.
Add 1/2 cup
COOKED RICE.
Correct the
seasonings to your taste.
Serve
one-cup portions in attractive soup bowls.
Garnish
each bowl with 1 tsp. SHREDDED COCONUT.
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