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Author Notes: I bought canary beans on a whim, just because I'd never eaten them and they were yellow. Looking on the internet for recipes for canary beans I found one that added coconut milk to the cooked beans and I wondered what would happen if I cooked them in coconut water. Well, they turned out pretty tasty! The heat from the peppers give the sweet coconut water a nice contrast. —nannydeb
- 1 cup dry canary beans, soaked in water overnight
- 4 cups coconut water
- 3 fresh peppers (I used two jalapenos and a serrano, but you could use Thai chili or none at all)
- 1 tablespoon canola oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 inch piece of fresh ginger, grated
- 1/2 teaspoon turmeric
- 1/4 teaspoon coriander seed
- 1/4 teaspoon cumin seed
- 1/2 teaspoon salt or to taste
- fresh cilantro, chopped
- Drain the canary beans and put them in a large pot with the coconut water and peppers. Bring to a boil then reduce to a simmer for 1-1 1/2 hours or until tender.
- Meanwhile, toast the coriander seed and cumin seed over medium-high heat for about 5 minutes or until fragrant. Grind the toasted seeds in a spice grinder or with your mortar & pestle.
- In the same skillet, heat the canola oil and add the onion and garlic. Cook 3-5 minutes or until translucent.
- Add the turmeric, ground coriander and cumin, salt and the cooked beans with a little of the cooking water. Cook until heated through.
- Top with chopped cilantro and serve.
- This recipe was entered in the contest for Your Best Coconut
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