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
Ingredients
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1 cup
dry canary beans, soaked in water overnight
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4 cups
coconut water
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3
fresh peppers (I used two jalapenos and a serrano, but you could use Thai chili or none at all)
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1 tablespoon
canola oil
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1/2
yellow onion, chopped
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2
cloves garlic, chopped
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1 inch piece of fresh ginger, grated
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1/2 teaspoon
turmeric
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1/4 teaspoon
coriander seed
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1/4 teaspoon
cumin seed
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1/2 teaspoon
salt or to taste
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fresh cilantro, chopped
Directions
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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.
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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.
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In the same skillet, heat the canola oil and add the onion and garlic. Cook 3-5 minutes or until translucent.
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Add the ginger, turmeric, ground coriander and cumin, salt and the cooked beans with a little of the cooking water. Cook until heated through.
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Top with chopped cilantro and serve.
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!
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