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Columbian Kidney Beans     Veg  HT  ACC  Colombian  15mins

Serves 2-4       Hot Vegetarian  Pulses Spices Herbs   Accompaniment   Gluten Wheat free Eggless    Colombia  Sth America  South American

4 tbsp Cooking Oil
1 Large Onion, chopped
1 teasp Ground Cinnamon
1 Chilli, deseeded and finely chopped
2 tbsp fresh Thyme Leaves
240ml/8fl.oz. Fresh Vegetable Stock
100g/4oz Flaked Coconut (unsweetened)
1 x 400g/14oz Tin Kidney Beans, drained
90ml/3fl.oz. Milk


1. Heat oil in a large frying pan, add the onion and cinnamon and sauté gently for 4-5 minutes until the onion is soft.

2. Add the chilies and thyme and cook for 1 minute before adding remaining ingredients.

3. Mix well then reduce heat and simmer for 4-5 minutes until heated through.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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