Spicy Beans With Coconut Milk

Total Time: 57 mins Preparation Time: 20 mins Cook Time: 37 mins

Ingredients

• Servings: 6
• 1 sweet onion, chopped
• vegetable oil cooking spray
• 2 garlic cloves, minced
• 1 -2 tablespoon red curry paste
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (13 1/2 ounce) can light coconut milk
• 1 teaspoon lime rind, grated
• 2 -3 tablespoons fresh lime juice
• 2 tablespoons sugar
• 1 -1 1/2 teaspoon salt
• 4 cups long-grain rice, cooked (hot)
• 1 green onion, chopped for garnish
• 2 tablespoons fresh cilantro, chopped for garnish

Recipe

• 1 saute chopped onion in a dutch oven coated with cooking spray over medium-high heat 5 minutes; add garlic, and saute 1 minute. add red curry paste; saute 1 minute. stir in kidney beans, diced tomatoes, coconut milk and next 4 ingredients.
• 2 bring to a boil; reduce heat and simmer 30 minutes. serve over rice and garnish with toppings.