Tropical Red Beans

Name: Tropical Red Beans
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

7 ingredients

8 steps

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

Directions

1

Remove stem ends from tomatoes and discard.
2

Add tomatoes (including liquid) to a medium size saucepan or cooking pot.
3

Mash tomatoes with a potato masher.
4

Add kidney beans (including liquid), coconut milk, chopped parsley, chopped green chili peppers, lemon juice and bring to boil on medium heat.
5

Reduce heat to medium-high and cook for about 5 minutes or until beans are softened.
6

Add instant potato flakes, stir well and continue to cook for another 3 minutes on medium-high heat.
7

Adjust seasonings to taste.
8

For a spicier dish, add some cayenne pepper to suit your taste.