Ingredients:
28 fluid ounces canned plum tomatoes, include liquid
38 fluid ounces canned red kidney beans, include liquid
14 fluid ounces unsweetened coconut milk
1/2 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
1/2 cup instant potato flakes
Directions:
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.
Servings: 8-10
Time preparation: 10 min.
Time total: 25 min.