BEANS, SOME LIKE IT HOT!

Beans, Some Like It Hot! image

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.

Provided by SKAMP

Categories World Cuisine Recipes Asian

Time 1h20m

Yield 6

Number Of Ingredients 13

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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
½ red bell pepper, chopped
½ green bell pepper, chopped

Steps:

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.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 28.6 g, Fat 15.2 g, Fiber 11.3 g, Protein 10 g, SaturatedFat 12.5 g, Sodium 885.8 mg, Sugar 1.1 g