Outpost natural foods coconut-bean soup

1 Servings

Ingredients

Quantity Ingredient
2 cups Dried navy beans
1 cup Uncooked brown rice
3 mediums Bay leaves
3 teaspoons Finely minced fresh garlic; (divided)
6 tablespoons Vegetable oil; (divided)
Vegetable stock or water
2½ cup Finely chopped yellow onion
2 teaspoons Curry powder
1 teaspoon Cayenne pepper
1 medium Green pepper; cored and chopped
1 medium Red bell pepper; cored and chopped
4 mediums Tomatoes; chopped
2 teaspoons Salt
2 tablespoons Turbinado sugar or brown sugar
⅓ cup Lemon juice
1⅓ can (20 ounces total) coconut milk

Directions

Notes: Outpost Natural Foods Deli/Bakery, 100 E. Capitol Drive., Milwaukee, WI. Journal Sentinel.

Combine beans, rice, bay leaves, 1½ teaspoons garlic and 3 tablespoons oil in large soup kettle. Add enough stock or water to come 1 inch over ingredients. Cook over medium heat until beans are just tender, about 40 minutes, watching beans carefully so mixture does not burn. Add extra stock or water if needed.

In medium saucepan, saute onions, curry powder, cayenne pepper and reserved 1 ½ teaspoons garlic in reserved 3 tablespoons oil until onions are translucent. Add peppers, tomatoes, salt, sugar and lemon juice; simmer until peppers are tender, about 15 minutes.

Add onion mixture to bean mixture. Gently stir in coconut milk and heat through. Adjust water to thickness desired and add additional salt if needed. Remove bay leaves and serve. Makes 8 to 10 servings.

Turbinado sugar, coconut milk and vanilla soy beverage are available at Outpost and may be found at other natural foods or specialty foods stores.

Terri Rich, deli manager, sent the recipes Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998

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