4 Servings 10 min Cook
3 Cup Kidney Beans
2 Tbsp Olive Oil
1 Cup, chopped Onions
1 Cup, chopped Scallions
5 Clove Garlic
1/4 Tsp Crushed Red Pepper Flakes
1 Cup Coconut Milk
1/4 Tsp Allspice
1/2 Tsp Salt
2 Cup Fresh Cilantro
In a large skillet, heat the oil over medium heat.
Add the onion and sauté until nearly golden.
Add scallions, garlic, and pepper flakes, and sauté for 2 minutes longer, or until the scallion greens turn bright green.
Add the beans, coconut milk, and allspice to the skillet.
Season gently with salt, and adjust the seasonings, if desired.
Simmer for 5 minutes longer, or until the coconut milk thickens up a bit.
Transfer to a serving container and garnish with cilantro, or garnish with cilantro and serve straight from the skillet.
