COCONUT MILK CHILLI BEAN STEW
COCONUT MILK CHILLI BEAN STEW
Ingredients
- 2 cups Cherubet Frozen Wairimu Beans
- 6 cloves Garlic
- 1 Red onion diced
- 1 Green bell pepper finely chopped
- 1 Tomato minced
- 2 Carrots cubed
- 1 1 bird’s eye chili finely chopped
- 400 grams Coconut milk
- 1 tablespoon Tomato paste
- ½ teaspoon Turmeric
- 2 tablespoons Royco
- Finely chopped coriander
Instructions
- Prep all your ingredients (including bashing up the packet of Cherubet Beans to separate then measure). Keep everything nearby.
- In a sufuria, add your onion, green hoho and garlic and let this cook in your oil for about 3 minutes. Be careful not to burn your garlic as it will make the entire dish bitter.
- Add the tomatoes, chili, spices tomato paste and let this simmer on medium low heat for about 5-7 minutes until everything comes together. You can always adjust the chili quantity according to your preference.
- Before adding the spices, especially for a stew, I usually mix them in a bowl with a little bit of water so that they mix evenly and do not clump and form balls in the stew. There after, add your Cherubet Beans together with 1/4 cup of water.
- After 4 minutes, add the coconut milk and the carrots and mix everything in. I add the carrots during the final phase of cooking so that they retain a bit of crunch. Allow this to cook for about 15-20 minutes on low heat so that everything comes together and the flavors marry.
- Garnish with fresh coriander and serve.