Tanzanian Coconut Bean Soup

Ingredients:

1 tbsp oil

100g onion, chopped

100g green bell peppers, chopped

1 tsp hot curry powder

1 tsp salt

1/2 tsp freshly-ground black pepper

3 tbsp butter

250 g fresh tomatoes, de-seeded and chopped into chunks

600 g kidney beans, with liquid (either canned or cooked) [or black-eyed beans]

500 ml coconut milk

700 ml water

100 g cooked rice

100 g shredded coconut

Cooking Instructions:

Heat the oil in a large pan and fry the onions until soft. Then add the green peppers, curry powder, salt, black pepper, butter and tomato then allow to simmer for about 2 minutes. Add the kidney beans (with liquid), coconut milk and water. Bring to a gentle boil, reduce to a simmer and cook for 10 minutes. At this point add the rice and allow to heat through for about 2 minutes. Ladle into bowls, top each serving with shredded coconut and serve.

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