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Categories:Viewed: 12 - Published at: 5 years ago
Ingredients
- 28 fluid ounces canned plum tomatoes, include liquid
- 38 fluid ounces canned red kidney beans, include liquid
- 14 fluid ounces unsweetened coconut milk
- 12 cup finely chopped fresh parsley
- 2 small green chili peppers, seeded and finely chopped (or 2 small Jalapeno peppers, seeded and finely chopped)
- 3 teaspoons fresh lemon juice
- 12 cup instant potato flakes
Method
- Remove stem ends from tomatoes and discard.
- Add tomatoes (including liquid) to a medium size saucepan or cooking pot.
- Mash tomatoes with a potato masher.
- Add kidney beans (including liquid), coconut milk, chopped parsley, chopped green chili peppers, lemon juice and bring to boil on medium heat.
- Reduce heat to medium-high and cook for about 5 minutes or until beans are softened.
- Add instant potato flakes, stir well and continue to cook for another 3 minutes on medium-high heat.
- Adjust seasonings to taste.
- For a spicier dish, add some cayenne pepper to suit your taste.
