Kidney Bean Curry (Jamaican-Style)

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 cup dried kidney beans , or 2 (15-ounces) cans rinsed and drained

1 tablespoon coconut oil , or ¼ vegetable broth if oil-free

1 small onion , chopped

4 cloves garlic , minced

1 teaspoon fresh ginger , grated

2 stalks green onions , chopped

2 medium tomatoes , chopped

1 teaspoon ground coriander

¼ teaspoon cumin powder

¼ teaspoon turmeric powder

2 sprigs of fresh thyme , or ½ teaspoon dried

1 cup coconut milk

¼ Cup water

1 Scotch Bonnet pepper (whole) , or ¼ teaspoon cayenne pepper

½ teaspoon salt , Or to taste

Directions at healthiersteps.com

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