Beans, Some Like It Hot! Recipe -
Beans, Some Like It Hot! Recipe

Beans, Some Like It Hot!

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2007

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 paper-thin carrot slices. It would be good with other veggies as well. I needed all the juice, so simmered it covered, and served over jasmine rice. It was delicious! Not at all too spicy, but I do like spicy things!

Most Helpful Critical Review
Sep 21, 2011

I like this recipe, but, MAN it's salty! I've made this twice and both times found the salt overpowering (and I'm not one to shy away from the salt shaker). Good flavor, otherwise. I'd just recommend using half the salt the recipe calls for and adding more if necessary after tasting it.


39 Ratings

Sep 30, 2005

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 hot ingredients to that pot so they can add the "hot sauce" to their taste and the main pot isn't too hot for me. And it reheats fabulously!

Feb 11, 2009

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 veggies (the mushrooms, squash, and bell pepper) very close to the end instead of at the beginning of the simmer. If you're the type who doesn't like super-soft and soggy vegetables, you should do this. It'll keep them a bit crunchy.

Sep 24, 2005

This is rapidly becoming one of my favorite dishes. The spice can be customized to your liking. This dish has a distinct Asian flavor, but is heartier than many other meatless dishes.

Aug 21, 2005

I love you!!! This recipe is great! Finally, a veggie recipe that stands up to my fire-loving taste! I even added more chili powder than was called for, and it was wonderful! Will make again soon!! Thanks!

Aug 05, 2011

I thought there was way too much chili powder. I cannot taste the coconut or curry at all because the chili powder completely overwhelms the other flavors. I had to add Tabasco to give it some heat and flavor.

May 10, 2010

Restaurant quality and healthy! perfect as is, but also delicious with a can of diced tomatoes mixed in. The amount of spice was perfect for me.


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 11.3 g
  • 45%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 886 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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