Ingredients:
225 Grams red kidney — soaked overnight
1 onion — chopped
2 garlic cloves — crushed
75 Grams creamed coconut
225 Grams frozen sweetcorn
300 Milliliters vegetable stock — -or-
water
salt and pepper — to taste
Directions:
1. Drain the kidney beans and place in a pan. Cover the beans with water and
boil rapidly for 15 minutes. Reduce the heat and continue boiling for about
1 hour, until the beans are tender, adding more water if necessary. Drain
and discard the cooking liquid.
2. Place the beans in a clean pan with the onion, garlic, coconut, sweetcorn
and salt and pepper.
3. Add the stock or water, bring to the boil and simmer for 20 minutes,
stirring occasionally to dissolve the coconut.
4. Adjust the seasoning and spoon into a warmed serving dish.