Spiced Red Kidney Beans & Cabbage with Coconut Milk

Print Friendly

Spiced Cabbage & Kidney Beans with Coconut Milk

The inspiration for this came a year or two ago from a small Jamaican restaurant here in Montreal. I was with my friend Erin, and we ordered a vegetarian plate that had 3 dishes on it, and a roti to share. One of the dishes on the plate was something like this. I don’t know exactly how they made it, but this is my version, from what I remember. I do remember that we both thought it was delicious.

I have searched the internet many times to try and find a Jamaican recipe or any Caribbean recipe that is something along these lines, but with no luck. So as usual, I freestyled it. I quite like my version. I have made it several times dating back to soon after I first tried it at the restaurant, but have never shared it.

The combination and amount of spices can definitely be played with. I have used canned beans, because it makes for a relatively quick and easy meal to make. If you think about it though, I recommend using dried beans.

Cabbage & Red Beans Simmered in Coconut MIlk Cabbage and red beans in pot

Spiced Red Kidney Beans & Cabbage with Coconut Milk

________________________________________________________________

2 tablespoons coconut oil
1 medium onion, finely chopped
2 medium carrots, peeled and diced
2 cloves garlic, finely chopped
1 teaspoon dried chili flakes
1/2 teaspoon ground all spice
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
2 cups cooked red kidney beans
4 cups chopped cabbage
1 can coconut milk
1 cup water
salt and pepper to taste

________________________________________________________________

If you are using dried kidney beans, soak them overnight. Drain, place in a pot, cover with water,and bring to a boil. Boil for about 10 minutes, reduce heat and simmer for about an hour or until tender.  Cooking time will depend on how fresh your beans are.

In a large deep pan, heat the coconut oil on medium heat. Add the cumin, allspice, chili flakes, nutmeg and some salt and pepper. Fry for a minute or so until the spices are fragrant.

Add the onion, carrot and garlic and sauté for about 5 minutes, until soft.

Add the beans and cabbage, coconut milk and water. Simmer on medium low with cover ajar for 35-40 minutes.

Serve in bowls on it’s own or with long grain brown rice.

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

Related posts:

Comments

comments

Powered by Facebook Comments

1 Comment

Filed under Blog, Gluten-Free, Main Courses, Recipes, Side Dishes

One Response to Spiced Red Kidney Beans & Cabbage with Coconut Milk

  1. Rodger Loston

    Kidney red beans are commonly used in chili soup chili con carne and are an integral part of the cuisine in northern regions of India. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. Small kidney beans used in La Rioja, Spain, are called caparrones.`”;”

    http://healthwellnessbook.comSo long

Leave a Reply

Your email address will not be published. Required fields are marked *