Curried Coconut Canary Beans

• 1 cup dry canary beans, soaked in water overnight
• 4 cups coconut water
• 3 fresh peppers (I used two jalapenos and a serrano, but you could use Thai chili or none at all)
• 1 tablespoon canola oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, chopped
• 1 inch piece of fresh ginger, grated
• 1/2 teaspoon turmeric
• 1/4 teaspoon coriander seed
• 1/4 teaspoon cumin seed
• 1/2 teaspoon salt or to taste
• fresh cilantro, chopped

1. Drain the canary beans and put them in a large pot with the coconut water and peppers. Bring to a boil then reduce to a simmer for 1-1 1/2 hours or until tender.
2. Meanwhile, toast the coriander seed and cumin seed over medium-high heat for about 5 minutes or until fragrant. Grind the toasted seeds in a spice grinder or with your mortar & pestle.
3. In the same skillet, heat the canola oil and add the onion and garlic. Cook 3-5 minutes or until translucent.
4. Add the ginger, turmeric, ground coriander and cumin, salt and the cooked beans with a little of the cooking water. Cook until heated through.
5. Top with chopped cilantro and serve.

canary beans, coconut water, peppers, canola oil, yellow onion, garlic, ginger, turmeric, coriander seed, cumin, salt, fresh cilantro

Taken from food52.com/recipes/12954-curried-coconut-canary-beans (may not work)