Spicy Thai-Style Beans With Coconut Milk (Vegetarian) - cooking recipe

Ingredients

1 medium onion, chopped
2 tablespoons fresh minced garlic
3 tablespoons vegetable oil
1 small red bell pepper, seeded and chopped (optional)
1 -2 tablespoon red curry paste (or to taste)
1 (15 ounce) can red kidney beans, drained and rinsed
1 (14 ounce) can diced tomatoes (undrained)
1 (13 ounce) can unsweetened coconut milk
2 tablespoons fresh lime juice (can use more)
1 -2 tablespoon sugar
salt and black pepper
4 -5 cups cooked basmati rice
chopped green onion

Preparation

In a Dutch oven heat oil over medium-high heat; add in onions and red bell pepper and saute for 5-6 minutes, adding in the garlic the last 2 minutes of cooking.
Add in the red curry paste and cook 1 minute.
Add in the kidney beans, diced tomatoes, coconut milk, lime juice and sugar; bring to a boil, reduce heat and simmer for about 35 minutes.
Season with salt and pepper.
Serve over basmati rice, then sprinkle with chopped green onion.