Red Beans with Thyme and Coconut Cream


This is a quick version of a West Indian recipe from Rose Elliot's 'Meals in Minutes' book. It's not fancy, just simple and tasty comfort food. Serve with some brown rice.

Ingredients:
1 tin red kidney beans
1 onion, peeled and chopped
1 carrot, finely sliced
1 garlic clove, crushed
1 tsp dried thyme, or 1tbs fresh thyme
25g creamed coconut
salt and freshly ground black pepper for seasoning

SERVES 2


Method:
1. Tip the red kidney beans and their liquid into a pan, add 300ml of water and heat gently.

2. Add the onion, carrot, garlic and thyme and let the mixture simmer gently for about 15 minutes, until the vegetables are tender.

3. Flake the creamed coconut or chop it finely and add it to the pan, stirring gently until it has melted. Then season with salt and pepper and serve.