Tropical Red Beans

• 28 fluid ounces canned plum tomatoes, include liquid
• 38 fluid ounces canned red kidney beans, include liquid
• 14 fluid ounces unsweetened coconut milk
• 12 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
• 12 cup instant potato flakes

1. Remove stem ends from tomatoes and discard.
2. Add tomatoes (including liquid) to a medium size saucepan or cooking pot.
3. Mash tomatoes with a potato masher.
4. Add kidney beans (including liquid), coconut milk, chopped parsley, chopped green chili peppers, lemon juice and bring to boil on medium heat.
5. Reduce heat to medium-high and cook for about 5 minutes or until beans are softened.
6. Add instant potato flakes, stir well and continue to cook for another 3 minutes on medium-high heat.
7. Adjust seasonings to taste.
8. For a spicier dish, add some cayenne pepper to suit your taste.

fluid, red kidney beans, fluid, parsley, green chili peppers, lemon juice

Taken from www.food.com/recipe/tropical-red-beans-19386 (may not work)