Recipe - Outpost Natural Foods Coconut-Bean Soup

2 cup Dried navy beans
1 cup Uncooked brown rice
3 md Bay leaves
3 teaspoon Finely minced fresh garlic;
(divided)
6 tablespoon Vegetable oil; (divided)
Vegetable stock or water
2 One half cup Finely chopped yellow onion
2 teaspoon Curry powder
1 teaspoon Cayenne pepper
1 md Green pepper; cored and
chopped
1 md Red bell pepper; cored and
chopped
4 md Tomatoes; chopped
2 teaspoon Salt
2 tablespoon Turbinado sugar or brown
sugar
1/3 cup Lemon juice
1 1/3 cn (20 ounces total) coconut
milk

Notes: Outpost Natural Foods Deli/Bakery, 100 E. Capitol Drive., Milwaukee,
WI. Journal Sentinel.

Combine beans, rice, bay leaves, 1 One half teaspoons garlic and 3 tablespoons
oil in large soup kettle. Add enough stock or water to come 1 inch over
ingredients. Cook over medium heat until beans are just tender, about 40
minutes, watching beans carefully so mixture does not burn. Add extra stock
or water if needed.

In medium saucepan, saute onions, curry powder, cayenne pepper and reserved
1 One half teaspoons garlic in reserved 3 tablespoons oil until onions are
translucent. Add peppers, tomatoes, salt, sugar and lemon juice; simmer
until peppers are tender, about 15 minutes.

Add onion mixture to bean mixture. Gently stir in coconut milk and heat
through. Adjust water to thickness desired and add additional salt if
needed. Remove bay leaves and serve. Makes 8 to 10 servings.

Turbinado sugar, coconut milk and vanilla soy beverage are available at
Outpost and may be found at other natural foods or specialty foods stores.

Terri Rich, deli manager, sent the recipes

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998