READY IN ABOUT 1½ hrs

Beans, Some Like It Hot!

Read Reviews (35)

"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." — SKAMP

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 50 mins
READY IN 1 hr 20 mins

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!

—BATCAVES

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Most Helpful Critical Review

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.

—Ashley O.

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39 Ratings

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.

—Renee L

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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!

—librarylady

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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.

—MORYDD

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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!

—LANGELL21

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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.

—Jane Dough

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Oct 20, 2008

I think there's a difference between "spicy" and over-spiced. I felt that this recipe was over-spiced to the point of it giving that chalky sensation in your mouth. The recipe was definately edible, just not one I'd save to my recipe box!

—amberations

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Nutrition

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.

Nutritional Information

Beans, Some Like It Hot!

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 275
Calories from Fat: 136

% Daily Value *
Total Fat 15.2g 23 %
Saturated Fat 12.5g 63 %
Cholesterol 0mg 0 %
Sodium 886mg 35 %
** Potassium 504mg 14 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 11.3g 45 %
Protein 10g 20 %
** Sugars 1.1g
** Vitamin A 25 %
** Vitamin C 46 %
** Calcium 10 %
** Iron 58 %
** Thiamin 22 %
** Niacin 19 %
** Vitamin B6 15 %
** Magnesium 24 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.