Beans, Some Like It Hot!

Beans, Some Like It Hot! 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

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 50 mins

    TOTAL : 1 hr 20 mins

    SERVING : 6

    YIELD : 6 servings

  • 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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Per Serving: 275 calories; protein 10g; carbohydrates 28.6g; fat 15.2g; sodium 885.8mg.