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Ingredients
chickpeas (1½ cups dry)
black beans (1½ cups
dry)
pinto beans (1½ cups
dry, and if you used kidney beans, no one would know the
difference)
chopped onion (one good sized
or several small ones)
a can of coconut milk (14 fl
oz)
a can of stewed tomatoes (28 fl
oz)
ground coriander (1 tablespoon
or more)
Method
Use a pressure cooker to boil the heck out of the
chickpeas and the beans. Do each type of bean separately
because the chickpeas and pinto beans take longer than the black
beans. You want them very soft. If you release the
pressure and the beans are still crunchy, add more water and
start them boiling again. Don’t forget to add more
water or you’ll do like I did and wind up with toasted
chickpeas. (Which don’t really add a flavour you want
to the dish, even if it is a breakfast food. ) And don’t
whatever you do use crunchy beans. They will make you and your
guests sick, that’s no way to start your day.
Sauté the onions in your cooking pot.
Sprinkle on the coriander. You’ve gone cheap
by cooking beans with a pressure cooker. Now it’s time to
be generous.
Pour in the coconut milk.
Add whichever of the beans you’ve got ready.
Don't forget: make sure they’re soft.
Keep adding beans as they become ready. When things
get dry and stiff, add the tomatoes. The later you can hold
off on adding them, the more distinguishable the tomato parts
will be in the final dish.
This
dish will keep just fine over night. If you don’t serve it
before noon, give it some other name like “Triple Bean
Yummy Surprise”.
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