Beans, Some Like It Hot!

Beans, Some Like It Hot!

35
SKAMP 0

"South Asian influenced beans with a kick. Great served over rice or in a tortilla as leftover burritos. Serve over rice (jasmine rice is my first choice). They come out really spicy, so add only as much spice as you're comfortable with."

Ingredients

1 h 20 m servings 275 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 886 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Stir the coconut milk, ginger, garlic, and parsley into a deep skillet over medium heat. Season with salt, turmeric, cumin, chili powder, and curry paste. Bring to a slow boil. Then stir in black beans, kidney beans, and red and green bell peppers; simmer, stirring often, until about 1/3 of the liquid is evaporated and the sauce has thickened, about 30 to 45 minutes. Cover, and let cool for 5 to 10 minutes.
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35
  1. 39 Ratings

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This sounded interesting so thought I'd try it... I reduced the ginger to 2 Tbsp. To round this into a full meal, I added a bit of onion, a package of thawed frozen spinach, some mushrooms, and ...

My husband and father-in-law (chile-heads) both loved this! It was a little hot for me, so the next I make it I'll take some of the coconut milk and pour it in a small saucepan and add half the...

This is an excellent vegan dish. I ended up also adding carrots, chiles, onion, squash and mushrooms to round it out and eliminate the need for a vegetable side dish. I also added to soft vegg...