Photo by Leigh Beisch

Serves 6 / This Kenyan staple simply means “beans” in Kiswahili. Serving tips: Serve over hot rice or alone with chapatti or other unleavened bread. To make it a meal, include a salad of chopped red and yellow peppers, tomato, onions, and cilantro, tossed with vinaigrette.

2 tablespoons olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 15-ounce cans red kidney beans, rinsed and drained
1 15-ounce can coconut milk
1 15-ounce can chopped tomatoes, drained
4 cloves garlic, minced
1 medium Thai chile pepper, seeded and minced
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
1 teaspoon curry powder
¼ teaspoon turmeric
½ cup chopped fresh cilantro
2 teaspoons honey
¼ teaspoon white pepper

1. In a large soup pot, heat olive oil and sauté onion and bell pepper until just tender.
2. Stir in kidney beans, coconut milk, tomatoes, garlic, chile pepper, cumin, cardamom, curry, and turmeric. Bring to a boil, reduce heat, cover, and simmer, stirring frequently, for 10-15 minutes, until flavors blend.
3. Stir in cilantro and honey, and season with salt and white pepper. Serve hot.

PER SERVING: 277 cal, 58% fat cal, 18g fat, 13g sat fat, 0mg chol, 6g protein, 24g carb, 5g fiber, 207mg sodium