Red Beans and Greens in Coconut Milk

1 cup red beans, soaked overnight

1 t sea salt

1 onion, chopped

1 tomato, chopped

1 t ground tumeric

1 bunch chopped greens (kale, collard, mustard, or a combination)

¼ cup coconut milk

cayenne to taste

Rinse beans, add fresh water to cover, bring to a boil, and then and cook over medium heat. After 30 minutes add salt, onion, tomato, and tumeric. After 30 more minutes add greens and cook for 10-15 minutes, until beans are soft. Add coconut milk and cayenne. Heat thoroughly, and serve. Excellent over basmati rice or long grain brown rice.

copyright © Gartenstein, Devra. The Accidental Vegan. The Crossing Press, Freedom, CA, 2000