Kruidige bonenstoof met kokospolenta (landscape 1)

Spicy Bean Stew With Coconut Polenta

Beans, coconut, corn and lime know each other well in South American cooking. But this combo? That’s something else. Creamy coconut polenta and a spiced bean stew, made for generous spooning.

servings
Dairy free, Gluten free, Vegan, Vegetarian
min.
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The recipe

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  1. Toss onion rings with lime juice, sugar and salt. Set aside.
  2. Sauté chopped onion, coriander stems, bay leaf and spring onion for 4–5 minutes. Add garlic and cumin.
  3. Add beans (with liquid), stock and pepper. Simmer gently.
  4. Cook polenta with water, coconut milk and stock until creamy.
  5. Remove pepper and the bay leaf. Stir lime juice and spring onion greens through stew.
  6. Serve polenta topped with bean stew, coriander leaves and pickled onion.

Ingredients

  • 2 red onions
  • 2 limes
  • ½ tsp sugar
  • 2 tbsp olive oil
  • 10 g coriander
  • 1 bay leaf
  • 2–3 spring onions
  • 4 garlic cloves, chopped
  • 1½ tsp ground cumin
  • 2 cans Amaizin kidney beans
  • 1½ vegetable stock cubes
  • 1 adjuma or habanero pepper
  • 250 g polenta
  • 250 ml full-fat coconut milk

The more beans,
the better...

Products from this recipe

39531_Amaizin Red Kidney Beans 400g
Red Kidney Beans
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