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Recipe submitted by mitchmred, 10/13/08

Creamy Creamy Coconut Beans and Rice

Ingredients (use vegan versions):

    1 onion, diced
    1 red pepper, diced
    2 cloves garlic, minced
    1/4 - 1 teaspoon cayenne pepper (depending on how hot you like it)
    1/2 teaspoon marjoram
    1/4 teaspoon oregano
    3/4 - 1 teaspoon BOTH onion and garlic powder
    1 tablespoon Texas Pete Hot Sauce (for twang...not heat)
    1 - 14oz coconut milk
    2 - 15oz cans dark red kidney beans
    1 - 14oz can diced tomatoes
    2 tablespoons oil (I use coconut oil)
    1/2 package vegan Monterey Jack cheese (Follow your Heart Monterey Jack Cheese)
    salt and pepper

Directions:

Cook onion, garlic, and red pepper in Oil until just soft.  Add everything else (EXCEPT the cheese).  Cook for 10-30 minutes until it begins to reduce a bit and thicken up some.  (Cooking time depends on the tomatoes added...some have more juice than others).  Add the cheese (grate or chop the cheese) stir until melted.  Taste for seasonings.  Pour over rice or mix with rice before hand.

Serves: 4+

Preparation time: 15 minutes prep plus cooking time