Spicy Beans With Coconut Milk

• 1 sweet onion, chopped
• Vegetable cooking spray
• 2 garlic cloves, minced
• 1 to 2 tablespoons red curry paste
• 2 (15-ounce) cans kidney beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (13.5-ounce) can lite coconut milk
• 1 teaspoon grated lime rind
• 2 to 3 tablespoons fresh lime juice
• 2 tablespoons sugar
• 1 to 1 1/2 teaspoons salt
• 4 cups hot cooked basmati or long-grain rice
• Toppings: 2 green onions, chopped; 2 tablespoons chopped fresh cilantro (optional)

1. Saute chopped onion in a Dutch oven coated with cooking spray over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add red curry paste; saute 1 minute. Stir in kidney beans, diced tomatoes, coconut milk, and next 4 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. Serve over basmati rice, and sprinkle with toppings, if desired.
2. Note: Red curry paste may be found in the Asian section of large supermarkets or in Asian markets.

sweet onion, vegetable cooking spray, garlic, red curry, kidney beans, tomatoes, lite coconut milk, lime rind, lime juice, sugar, salt, hot cooked basmati, green onions

Taken from www.myrecipes.com/recipe/spicy-beans-with-coconut-milk (may not work)