A simple and quick meal. After hearing that one can put coconut milk in beans , I decided to try it out.
2 cups boiled butter beans
3 sprigs spring onions, sliced
2 tomatoes wedged/sliced
3 medium sized carrots, peeled and cubed
1 cup coconut milk
Handful of coriander chopped
Salt and pepper to taste
2 tablespoons of vegetable oil
Heat the oil in sufuria then fry the onions.
Once the onions are cooked, add the tomatoes. Cover and let them cook down. Season with some salt and pepper.
Once cooked, add in the carrots and stir.
Let them cook for a few minutes. If you prefer them still crunchy you can just go ahead and add the beans.
Tip: For coconut milk, I normally buy the coconut cream powder then mix it with hot water. You can either do that or use coconut milk.
Finally the butter beans. Stir them in then pour in the coconut milk.
Cover and bring it to a boil.
And now, to finish up. Add the coriander and stir.
I served this with some chapatis.
You can add coconut milk to just about any kind of beans or legumes. Try it with green grams (ndegu) also.