Recipe by William (Uncle Bill) Anatooskin
During one of our trips to the Caribbean, I had this delightful bean dish and fell in love with the flavor. I was not able to get the recipe from the Chef, so I experimented until I developed this very tasty combination that is very easy and quick to make.
Top Review by Lisa P.
This was ok, but not what I was expecting. I was hoping for a bean salad-type dish, but it's more like a soup. Also, it didn't really taste very tropical. I think if you used half of the tomatoes and beans it would be better. This recipe made ALOT!! I suggest using a 14 oz can of tomatoes, and a 15 oz can of beans. (Or similar). That way, it's not soupy, and you would be able to taste the tropical flavor better. Also, I didn't have enough lemon juice, so I also added some orange juice. It was good that way. The potato flakes I used were butter flavor, but I didn't care for that. So you might want to use plain flavor.
- 28 fluid ounces canned plum tomatoes, include liquid
- 38 fluid ounces canned red kidney beans, include liquid
- 14 fluid ounces unsweetened coconut milk
- 1⁄2 cup finely chopped fresh parsley
- 2 small green chili peppers, seeded and finely chopped (or 2 small Jalapeno peppers, seeded and finely chopped)
- 3 teaspoons fresh lemon juice
- 1⁄2 cup instant potato flakes
Directions See How It's Made
- Remove stem ends from tomatoes and discard.
- Add tomatoes (including liquid) to a medium size saucepan or cooking pot.
- Mash tomatoes with a potato masher.
- Add kidney beans (including liquid), coconut milk, chopped parsley, chopped green chili peppers, lemon juice and bring to boil on medium heat.
- Reduce heat to medium-high and cook for about 5 minutes or until beans are softened.
- Add instant potato flakes, stir well and continue to cook for another 3 minutes on medium-high heat.
- Adjust seasonings to taste.
- For a spicier dish, add some cayenne pepper to suit your taste.