Spicy Thai-Style Beans With Coconut Milk (Vegetarian)

• 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

1. 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.
2. Add in the red curry paste and cook 1 minute.
3. 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.
4. Season with salt and pepper.
5. Serve over basmati rice, then sprinkle with chopped green onion.

onion, garlic, vegetable oil, red bell pepper, red curry, red kidney beans, tomatoes, unsweetened coconut milk, lime juice, sugar, salt, basmati rice, green onion

Taken from www.food.com/recipe/spicy-thai-style-beans-with-coconut-milk-vegetarian-174432 (may not work)