Oh my! I almost forgot to post about using the last of my veggie stock! Now I have to try and remember what happened.
I remember it tasted great. I took all the leftovers to work for lunches. I also remember that choosing the second dish for my stock wasn’t too difficult. I had a wee bit of stock left and as I flipped through recipes not many doors were opening for me. But, I love coconut milk and cashews, especially together, so this was my choice.
If I make it again though I’ll add a few chili peppers, heat would be better.
Red Beans with Coconut and Cashews
2 onions, coarsely chopped
2 carrots sliced thick
3 cloves crushed garlic
1 colored bell pepper, coarsely chopped
2 bay leaves
1 tbsp paprika
4 tbsp tomato paste
14 oz can coconut milk
1 small can diced tomatoes
1/2 cup of (precious) veggie stock
1 large can of kidney beans, rinsed
Red pepper flakes to taste
1/2 cup roasted unsalted cashews
1 large handful of fresh parsley, chopped
cooked white rice
Saute the onions and carrots until tender and then add the crushed garlic, bell pepper and lightly brown. Then add the spices, tomatoes, coconut milk and stock and season with salt and pepper. Bring to a boil and turn down the heat and simmer slowly for about 45 minutes. Before serving stir in the chopped parsley and toasted cashews and then serve over rice. I’d suggest using as many chili flakes as you can handle!
*Recipe adapted from 30 minute vegetarian by Joanna Farrow