SPICY BEANS WITH COCONUT MILK

SPICY BEANS WITH COCONUT MILK

Serves 4

Inexpensive beans are a standby, but this Indian-inspired dish kicks them up a notch with the addition of sumptuous coconut milk and red curry paste, sold in the ethnic aisle of many supermarkets.

1 sweet onion, chopped

2 cloves garlic, minced

1 to 2 tablespoons Thai red curry paste

2 cans (15 ounces each) kidney beans, rinsed, drained

1 can (14½ ounces) diced tomatoes, undrained

1 can (13½ ounces) light coconut milk

1 tablespoon sugar

1 teaspoon salt

Zest and juice from 1 lime

2 to 3 green onions, chopped

Fresh cilantro, chopped

1. Cook the onion in a Dutch oven coated with cooking spray over medium-high heat, stirring until softened, 5 minutes. Add garlic; cook 1 minute.

2. Stir in the curry paste; cook 1 minute. Stir in beans, tomatoes, coconut milk, sugar, salt, lime zest and juice. Heat mixture to a boil; reduce heat to a simmer. Cook 30 minutes. Top with green onions and cilantro.