40 gram red kidney beans, soaked overnight
A knob of butter
½ small onion, sliced
½ small apple, cored and chopped
40 gram mushrooms, sliced
1 tea spoon curry powder
1 ½ tea spoon unbleached flour
2/3 cup bean stock or bean stock and water
Salt and freshly ground black pepper
1 tea spoon lemon juice
1 tea spoon chutney
1 table spoon golden raisins
1 table spoon creamed coconut, grated or chopped
A fresh herb sprig and quarters of hard-boiled egg, to garnish
| Method of preparation |
|---|
| Drain the beans, place in a pan and cover with cold water. |
| Bring to boil and boil vigorously for 10-15 minutes, then lower the heat and boil for about 1 hour, until the beans are tender but still whole. Drain and set aside. |
| Melt the butter in a pan and cook the onion until it is very brown, stirring occasionally. |
| Add the apple and mushrooms and cook for 2-3 minutes, stirring occasionally. |
| Add the curry powder and flour and cook for 1-2 minutes, stirring continuously. |
| Gradually add the bean stock or bean stock and water and stir until smooth. |
| Add the seasoning, lemon juice, chutney, raisins and cooked beans and simmer for 10-15 minutes, stirring occasionally. |
| Just before serving, add the creamed coconut and stir until dissolved. |
| Serve hot, garnished with a fresh herb sprig and egg quarters. |
