Red Beans with Coconut Milk

Ingredients:

• 2 1/2 cups cooked, drained red beans

• 1 tablespoon oil

• 1 teaspoon crushed garlic

• 1/2 cup sliced tomatoes

• 1 medium onion sliced

• 2 cups thick coconut milk

• 1 teaspoon salt

Procedure:

• Saute garlic and onions in hot oil.

• Add tomatoes, press with back of spoon to cook thoroughly.

• Add the beans and coconut milk, let boil.

• Season with salt.

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Red Beans Corn Creole

Ingredients:

• 2 cups cooked, drained red beans

• 1/2 cup chopped onions

• 1/2 cup chopped pepper

• 1/4 cup margarine

• 1 teaspoon salt

• 2/3 cup catsup

• 1 cup liquid from beans

• 1 1/2 cups cooked corn

• 1/4 cup chopped kinchay

Procedure:

• Saute onions and pepper in margarine. 

• Stir in catsup and the rest of the ingredients.

• Cook over low heat for 5 minutes.

Makes 6 to 8 servings

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Mongo Beans with Ampalaya

Ingredients:

• 2 cups cooked mongo (mung bean)
• 1 tablespoon oil
• 1/2 cup sliced tomatoes, finely chopped
• 1 onion sliced
• 1 teaspoon garlic crushed
• 1 teaspoon salt
• 1 1/2 cups water
• Ampalaya (bitter gourd) leaves

Procedure:

• Saute garlic and onions in hot oil and add the tomatoes.

• When tomatoes are thoroughly cooked add the mongo.

• Season with salt and let boil.

• Add the ampalaya leaves, cooking only long enough to wither the leaves.

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