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