This is such an easy, flavorful, and versatile dish. Serve it with rice, on toast, or eat it straight up for a meal that we hope will become part of your regular routine.
- 2 tablespoons olive oil
- 1/2 jalapeno pepper or birdseye pepper, finely sliced
- 2 pints cherry tomatoes, cut in half
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, grated
- 1/3 cup coconut milk
- Juice from 1 lime
- Chopped cilantro
- 1 1/2 cups of cooked Peruano beans
Heat olive oil in large saute pan and add chilies. Cook for 30 seconds. Add tomatoes, stir, and cook for 2-3 minutes. Add ginger and garlic and cook for 8 minutes or so, stirring occasionally. Season with salt.
Add the coconut milk and lime. Stir, then add chopped cilantro and let simmer for ~5 minutes.
Add the beans. Stir, then cover and let simmer for another 5 minutes.
Adapted from Justine Doiron