NEW YEAR’S EVE ANTIHISTAMINE KENYAN COCONUT BEANS
Prep Time: 5 mins (with overnight soaking) | Cook Time: 20 | Servings: 2 | Difficulty: Easy
I first had this lovely bean dish on New Year’s Eve. The locals found it very amusing when unlike the other guests I turned up my nose at the shellfish platters, choosing to dip into these beans (twice!) instead. The recipe has been modified – to the antihistamine beans I’ve added anti-inflammatory fresh turmeric root, H1 receptor antagonist nigella sativa, as well as histamine lowering and mast cell stabilising quercetin rich red onions to the mix. H2 receptor antagonist ginger (as effective as Zantac!) rounds off our antihistamine bonanza.
You can use any beans you like but black or kidney beans are traditionally used – this recipe was made with cannelini beans. You could also serve these wrapped up in the yeast free flatbread of your choice. I’m currently on a rice flour kick.
2 cups dried beans, traditionally black beans but I used cannelini. Use any you like.
8 cups water
1 cup fresh coconut milk
2 red onions, finely chopped
2 garlic cloves, pressed
1 tbsp fresh turmeric, grated
1 tbsp fresh ginger, grated
Soak the beans overnight.
Boil the beans in a large pot and then simmer for about 1.5 hours (depending on beans used) till tender.
Meanwhile, sauté the onions, garlic, turmeric, ginger till soft and fragrant. Drain the beans and add to the pan. Pour in the coconut milk and sprinkle with coriander. Cover and cook for another 10-15 minutes. If you’re left with too much milk, uncover the pan. Season and sprinkle with coriander.