beans, some like it hot!

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• 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.