Serves: 4
Total Calories: 248

1 cup dried kidney beans presoaked, rinsed, and drained
3 cups water
1 (3-inch) piece kelp
1 tablespoon dried nettles (optional)
1 (14-ounce) can coconut milk
1 cup coarsely chopped onion
1 cup coarsely chopped scallion
2 cloves garlic finely minced or pressed
1 teaspoon red pepper flake
1 teaspoon dried thyme
1/2 teaspoon dried coriander
1/2 teaspoon ground cloves
1/2 teaspoon sea salt or to taste

1. Place the beans in a 4-quart stockpot with the water, kelp, and nettles (if using). Bring to a boil, then reduce the heat to medium-low. Simmer covered for 1 hour, or until beans are soft.

2. Add the coconut milk, onions, scallions, garlic, chili pepper, thyme, coriander, and cloves to the pot. Stirring occasionally, simmer for 20 to 30 minutes, or until the onions are soft.

3. Add the sea salt to the pot, and adjust the seasonings, if desired.

4. Transfer the beans to a serving bowl and enjoy.

For a Change . . .
• Do one or more of the following: Increase the nettles to 2 tablespoons; replace the scallions with 2 cups coarsely chopped collards; use 3/4 teaspoon allspice instead of the cloves and coriander.
• Swap dulse for the kelp.

Nutritional Facts:

Serves: 4
Total Calories: 248
Calories from Fat: 180

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Side Dishes Mix and Match
Carrots with Wild Mushrooms and Basil
Community Supported Agriculture
Moroccan-Style Carrots and Yams
Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
Green Beans in Garlic Sauce with Cashews
Bok Choy and Mushroom Stir-Fry
Butternut Squash Puree with Sun-Dried Tomatoes and Sage
Mushroom Festival
Lemon-Roasted Beets, Brussles Sprouts, and Yams
Butternut Squash with Indian Spices
Millet with Cilantro and Red Peppers
Racy Rice Pilaf
Roasted Vegetables Bombay
Sea Palm with Red Peppers and Lime
Sea Palm Stir Fry
Spicy Tempeh Strips
Spicy Jamaican Beans
Refried Beans with Tomatillos
Kasha with Leeks and Collards
Pasta with Fresh Garlic and Basil