This dish is the tastiest and quickest way that I’ve discovered to eat beans. It is a stew I serve with rice, millet or quinoa or with baked corn chips and guacamole, which is my favourite combination. It’s also great with fresh corn tortillas, but rather messy! If you want to leave out the coconut cream, it’s still delicious. Serves 4
- Add the coconut cream to the pot you plan to cook the stew in and place over a medium heat.
- Stir the cream until warm, then add the spices and onion and sauté until fragrant.
- Add the beans and tomatoes, simmering until the sauce is reduced somewhat — about 30 minutes.
- Sprinkle the coriander and chilli on top and serve.
Extracted from the Feed Your Brain book by Delia McCabe available from www.exislepublishing.com
and wherever great books are sold. RRP $34.99 Shared with love by Delia McCabe, Lighter, Brighter You
@lighterbrighteryou www.lighterbrighteryou.life Buy recipe books: lighterbrighteryou.life/buy-the-books