Tropical Red Beans

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.

• Ready In: 25 mins
• Serves: 8-10

Ingredients

• 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

1. Remove stem ends from tomatoes and discard.
2. Add tomatoes (including liquid) to a medium size saucepan or cooking pot.
3. Mash tomatoes with a potato masher.
4. Add kidney beans (including liquid), coconut milk, chopped parsley, chopped green chili peppers, lemon juice and bring to boil on medium heat.
5. Reduce heat to medium-high and cook for about 5 minutes or until beans are softened.
6. Add instant potato flakes, stir well and continue to cook for another 3 minutes on medium-high heat.
7. Adjust seasonings to taste.
8. For a spicier dish, add some cayenne pepper to suit your taste.