Coconut Bean Soup

Ingredients 1/2 cup onions, chopped finely 1/2 cup green peppers, chopped finely 1 tsp. curry powder 1 tsp. salt 1/4 tsp. pepper 3 Tbs. margarine or butter 1 cup fresh tomato cut in 1/2-inch pieces 2 1/2 cups kidney beans (24-oz. can with liquid) 2 cups coconut milk 3 cups water ½ cup cooked rice Shredded coconut for decorating Preparation In a 3-quart saucepan sauté onions, green peppers, curry powder, salt, pepper in the margarine until soft but not brown. Add the fresh tomato and simmer for a couple of minutes. Add the kidney beans, coconut milk and water and simmer gently for 10 minutes. Add the cooked rice. Correct the seasonings to your taste. Garnish each soup bowl with 1 tsp coconut