Only one more Lenten potluck left! Earlier this week Nadira talked about different things we wanted to try with beans. At first I thought about doing something with a tahini sauce (of course), but then I wondered about using coconut milk. Turns out it’s not a very original idea, but it is a delicious one.
You could use any beans, chickpeas or even lentils. If you use canned beans, be sure to drain and rinse thoroughly. And of course, skip the soaking steps.
Seasoned with 3 tsp salt (you could cut down a little), and turmeric, black pepper, smoked paprika, and chipotle powder to taste. I also added three black cardamom pods, after crushing them a little with the flat side of a knife to help release the flavor. Try not to crush the pod into bits, you’ll want to be able to find the pieces and take them out before you eat this!
I cooked it for about an hour at home Tuesday night, then Wednesday I let it cook another hour at church. Although it cooked down a bit, the beans held up really well and were nice and firm. The coconut milk was not too coconut-y. Thankfully, everyone seemed to enjoy it.
I also tried a variation of the raw banana bread cookie dough stuff I made the other night. I used raw sunflower & sesame seeds this time, covering them with water and soaking them overnight.
Process, process, process. Until mostly smooth. I actually didn’t try this last night, but it was well received by at least a few people. Next time I’ll remember to put it by the desserts since some people thought it was a savory sandwich filling, like my walnut taco filling.
Apparently it was a night for beans and legumes. Nadira made a bean dish with tahini (she also made those cookie sandwiches), another friend made a yummy bean salad with fresh veggies, there was a lentil & potato curry. I went back and tried what I think was a split pea soup. There were green beans in tomato sauce, some sort of pasta, and a couple other things I didn’t get to try.
What should I do for the last potluck next week?? Maybe sushi.