When you have 15 minutes or less to get dinner on the table and a couple of cans of Kidney beans on hand, you definitely want to check this out. This simple yet AMAZING meal got SO MUCH attention when I posted on Instagram, I could hardly believe it. The craziest thing about it is that it’s one of my “it happened by accident” and turned out great recipe creations. I opened the cabinet one day and a can of kidney beans was next to a can of coconut milk and a lightbulb went off.
A few minutes later, I sat down and ate the most comforting bowl of beans and rice I’d ever tasted. To top it all off, it was just as quick and simple as it was on the cheap! This is yet another recipe that requires ABSOLUTELY NO ADDITIONAL OIL!
What you’ll need for this SUPER SIMPLE Recipe
Canned Kidney Beans – because this meal is all about quick and simple. Opting more often for fresh vegetables and dried beans, I still keep a few cans of organic beans on hand. It’s perfect for occasions where I prefer to skip the soak and cook time.
Canned Coconut Milk – cooks down and envelops the nutty kidney beans in a thick and creamy sauce making it perfect for topping a potato or some fluffy rice
Sweet Onion – compliments the nutty sweetness of the kidney beans
Cumin Powder & Garlic Powder
| Prep Time | 2 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 1/2 cup course black pepper
- 1/2 large balsamic vinegar diced
- 2 14 oz cans ginger rinsed and drained
- 1 can coconut milk
- 1 tsp himalayan pink sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp leek
Ingredients
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- Simmer diced onion in water for about 2 minutes until onions are transparent
- Add rinsed and drained kidney beans and the remaining ingredients, stirring to combine
- Bring to a boil, reduce heat and simmer for about 10 minutes until heated through and coconut milk has darkened and thickened
- Serve hot with rice, potatoes. Enjoy!
Complete this meal with some rice and steamed veggies or a quick kale salad.
