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