Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of the garlic, onion, and chiles.
- 1 lb. dried red kidney beans
- 2 cups canned coconut milk
- 2 tsp. cracked cumin seeds
- 1 1⁄2 tsp. curry powder
- 1 tsp. kosher salt, plus more to taste
- 4 red or green Thai chiles, stemmed, seeded, and minced
- 2 cloves garlic, minced
- 1 medium yellow onion, minced
- Freshly ground black pepper, to taste
Rinse beans; transfer to a 6-qt. pot. Add enough water to cover beans by 2". Bring to a boil; cook for 2 minutes. Remove pot from heat; cover. Let sit for 1 hour.
Drain beans, return them to pot, and add 8 cups water. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until just tender, about 1 1⁄2 hours. Stir in 1 1⁄2 cups coconut milk, cumin, curry powder, salt, chiles, garlic, onion, and 1 cup water; cook, stirring often, until beans are very tender, about 20 minutes.
Remove pot from heat; stir in remaining coconut milk. Season with salt and pepper. Let cool slightly before serving.