If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 ginger, 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