The beans I'd whipped up as part of our Sri Lankan feast a week before were ridiculously spiced - even by my curry-enthused standards, these were a bit much. Luckily, Cindy had the fine idea of repackaging them as a coconut-milk based soup - a kind of impromptu laksa. We figured the bean seasoning would provide most of the flavour, so I just added a handful of kaffir lime leaves and some onion, along with some sliced carrot, broccolini, cubed tofu and a couple of tins of coconut milk. To bulk things up we threw in the rest of the small amount of yellow rice we still had in the fridge and voila, our leftovers are gone.
This worked out pretty well - the bean seasonings still packed a bit of a punch, but the spice was nicely diluted by the coconut milk and rice. The kaffir lime leaves added a nice aroma to the whole meal, and we happily chomped our way through our big ricey mush for dinner and a few lunches.