 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
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 (14 ounce) can coconut milk |
4 tablespoons minced fresh ginger root |
3 cloves garlic, minced |
2 tablespoons chopped fresh parsley |
1 teaspoon salt |
2 teaspoons ground turmeric |
2 teaspoons ground cumin |
2 tablespoons chili powder |
1 tablespoon curry paste |
1 (14.5 ounce) can black beans, drained and rinsed |
1 (14.5 ounce) can kidney beans, drained and rinsed |
1/2 red bell pepper, chopped |
1/2 green bell pepper, chopped |
Directions:
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.
|
|