Ethnic/Africa & Middle East
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| Tanzanian Beans With Coriander, Coconut and Cilantro
A tasty combination of exotic flavors and spices. Serves four as a side dish.
2 tbsp. coconut oil
3 crushed garlic cloves
1 finely chopped green chili
1 tbsp. ground cumin
1 tbsp. ground coriander
2 tsp. turmeric
1 tbsp. chopped fresh cilantro leaves
1 c. flaked coconut
1 c. cooked pinto beans
1 c. diced and parboiled potatoes
large sauté pan
fresh baby spinach
1. Heat the oil in a large saute pan over medium heat. Add the garlic and chili and cook, stirring constantly, for 1 minute.
2. Add the cumin, coriander, turmeric and cilantro leaves. Cook for 2 minutes, stirring constantly to blend.
3. Add the coconut and cook 1 minute.
4. Add the beans and potatoes. Season with salt and lime juice to taste.
5. Cook for 10 minutes.
6. Serve with fresh baby spinach.
Don't use sweetened coconut.
Substitute 1/4 tsp. cayenne for the chili if necessary.
Rinse the cilantro and dry, patting on towels, before using.
Used canned beans to save time.
Substitute peanut oil for coconut, if needed.
Seed the chili and remove its veins to make the dish milder. Be careful when working with chilis, as the insides can "burn" your hands and make them tingle. Try not to touch the seeds, veins and insides of the chili, and wash your hands afterwards. If you're especially sensitive, use rubber gloves.