Outpost Natural Foods Coconut-Bean Soup

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Yield:

Ingredients:


2 cup	Dried navy beans
1 cup	Uncooked brown rice
3 med	Bay leaves
3 tsp	Finely minced fresh garlic, (divided)
120 ml	Vegetable oil, (divided)
	Vegetable stock or water
2 1/2 cup	Finely chopped yellow onion
2 tsp	Curry powder
1 tsp	Cayenne pepper
1 med	Green pepper, cored and chopped
1 med	Red bell pepper, cored and chopped
4 med	Tomatoes, chopped
2 tsp	Salt
40 ml	Turbinado sugar or brown sugar
1/3 cup	Lemon juice
1 1/3 can	(20 ounces total) coconut milk

Method:

Combine beans, rice, bay leaves, 1 1/2 teaspoons garlic and 3 tablespoons oil in large soup kettle. Add enough stock or water to come 1 inch over ingredients. Cook over medium heat until beans are just tender, about 40 minutes, watching beans carefully so mixture does not burn. Add extra stock or water if needed.

In medium saucepan, saute onions, curry powder, cayenne pepper and reserved 1 1/2 teaspoons garlic in reserved 3 tablespoons oil until onions are translucent. Add peppers, tomatoes, salt, sugar and lemon juice; simmer until peppers are tender, about 15 minutes.

Add onion mixture to bean mixture. Gently stir in coconut milk and heat through. Adjust water to thickness desired and add additional salt if needed. Remove bay leaves and serve.

Makes 8 to 10 servings.

Turbinado sugar, coconut milk and vanilla soy beverage are available at Outpost and may be found at other natural foods or specialty foods stores.

Terri Rich, deli manager, sent the recipes

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