Name: Beans, Some Like It Hot! recipe
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

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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

Nutrition Info

275.3 calories carbohydrate: 28.6 g cholesterol: : - fat: 15.2 g fiber: 11.3 g protein: 10 g saturatedFat: 12.5 g servingSize: - sodium: 885.8 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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