Beans, Some Like It Hot! - Vegetarian Recipes - Best Vegetarian Recipes
Recipe By:SKAMP
"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."
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.
Beans, Some Like It Hot! - Vegetarian Recipes - Best Vegetarian Recipes
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Beans, Some Like It Hot! - Vegetarian Recipes - Best Vegetarian Recipes
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