Vegetarian Cooking: Spicy Beans with Coconut Milk

Sue Mallick with Food City presents a fresh recipe for spicy beans with coconut milk at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details. Ingredients: 1 chopped sweet onion; 1 tbsp olive oil; 2 tsp minced garlic; 1 to 2 tsp red curry paste; 2 cans kidney beans; 1 can diced tomatoes; 1 can coconut milk; 1 tsp grated lime rind; 2 to 3 tbsp fresh lime juice; 2 tbsp sugar; 1 tsp salt; cooked rice Saute onion in olive oil over medium heat for 5 minutes; add garlic, and saute 1 more minute. Add red curry paste and saute 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, lime rind, lime juice, sugar, and salt. Bring to a boil, reduce heat and simmer 30 minutes. Serve over rice.