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.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 275 Calories

Ingredients

• 1 teaspoon salt
• 1 (14 ounce) can coconut milk
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 2 teaspoons ground turmeric
• 1 tablespoon curry paste
• 4 tablespoons minced fresh ginger root
• 1 (14.5 ounce) can black beans, drained and rinsed
• 1 (14.5 ounce) can kidney beans, drained and rinsed

Recipe Instructions

Step 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.