Oat Groat Coconut Pudding with Red Kidney Beans

Directions

Red kidney beans:

1. Rinse the red kidney beans and soak them in room temperature water for about 8 hours. After 8 hours, drain and set aside.
2. In a small saucepan, add water and a pinch of salt, then bring to a boil. Add the soaked red kidney beans, cover the lid and cook for approximately 1 hour until soft. Drain and leave to cool.

Oat groats:
Soak and rinse the oat groats in water. Drain, then place the soaked oat groats in a saucepan. Put enough water in the saucepan just to cover the oat groats, then boil with the lid on for about 20 minutes, until water is completely soaked in.

Pudding:
1. In a small saucepan, add coconut milk, coconut sugar, and vanilla bean, then bring to a boil.
2. Add cinnamon stick and the soaked oat groats to the saucepan and bring to a boil. Continue cooking over medium-high heat uncovered until ingredients are cooked and the liquid is reduced to a pudding consistency.
3. Add the cooked red kidney beans into the oat groat coconut pudding.
4. Serve warm. Garnish with cinnamon stick, and a pinch of cinnamon powder.