Spicy Beans With Coconut Milk

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Southern Living


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1 sweet onion, chopped

Vegetable cooking spray

2 garlic cloves, minced

1 to 2 tablespoons red curry paste

2 (15-ounce) cans kidney beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

1 (13.5-ounce) can lite coconut milk

1 teaspoon grated lime rind

2 to 3 tablespoons fresh lime juice

2 tablespoons sugar

1 to 1 1/2 teaspoons salt

4 cups hot cooked basmati or long-grain rice

Toppings: 2 green onions, chopped; 2 tablespoons chopped fresh cilantro (optional)

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