Jamaican-Style Spicy Beans

Ingredients

• Kidney beans

  Red, mature seeds, canned

  3 cup or 768g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 cup, chopped or 160g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Garlic

  Raw

  5 clove or 15g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Allspice

  Spices, ground

  ¼ tsp or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

Directions

1. In a large skillet, heat the oil over medium heat. Add the onion and sauté until nearly golden. Add scallions, garlic, and pepper flakes, and sauté for 2 minutes longer, or until the scallion greens turn bright green.
2. Add the beans, coconut milk, and allspice to the skillet. Season gently with salt, and adjust the seasonings, if desired. Simmer for 5 minutes longer, or until the coconut milk thickens up a bit. Transfer to a serving container and garnish with cilantro, or garnish with cilantro and serve straight from the skillet.