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
dry canary beans, soaked in water overnight
fresh peppers (I used two jalapenos and a serrano, but you could use Thai chili or none at all)
yellow onion, chopped
cloves garlic, chopped
1 inch piece of fresh ginger, grated
salt or to taste
fresh cilantro, chopped
In This Recipe
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 ginger, turmeric, ground coriander and cumin, salt and the cooked beans with a little of the cooking water. Cook until heated through.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!