We love this fragrant, vegetarian dish accompanied by Creole rice and a variety of hot sauces. The beans freez well.
Place the onion, celery, bell pepper and oil in a saucepan. Heat on medium and cook for 5 minutes. Add the garlic, green onions, ground spice blend, smoked paprika and tomato. Cook 3-4 minutes more.
Add the red beans with their liquid, coconut milk and salt. Bring to a boil and simmer for 20 minutes, stirring occasionally. Add a little boiling water if the sauce is too thick or cook some more if not creamy enough.