Beans,Some Like it Hot!

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Beans, Some Like It Hot!

 

" South Asian influenced beans with a kick. Great served over rice or in a

(gf) tortilla as leftover burritos. Serve over rice. They come out really

spicy, so add only as much spice as you're comfortable with. " Original

recipe yield: 6 servings.

 

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:

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.