Chilli & Lime Black Beans with Coconut Cream, Crispy Ginger & Herbs Recipe
Introduction
This chilli and lime black beans dish is full of vibrant flavors, combining creamy coconut, zesty lime, and a touch of heat from fresh chilli. Crispy ginger and fragrant herbs add texture and freshness, making it a delightful and satisfying meal or side.
Ingredients
- 400ml can coconut milk
- ¼ tsp caster sugar
- 1 lime, zested and juiced
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 1 red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 2 x 400g jars black beans
- 1 tbsp soy sauce
- 25g ginger, peeled and chopped into thin matchsticks
- 10g coriander, leaves picked
- 10g Thai basil, leaves picked
Instructions
- Step 1: Scoop the cream off the top of the coconut milk into a small bowl (about 100g). If it has combined with the milk, just spoon off the same amount. Mix the coconut cream with caster sugar, half the lime juice, all the lime zest, and a pinch of salt. Set this aside.
- Step 2: Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the red onion with a pinch of salt and cook for 8-10 minutes until beginning to soften.
- Step 3: Add half the chopped red chilli and all the garlic to the pan. Cook for 3-4 minutes until fragrant.
- Step 4: Stir in the black beans, soy sauce, and the remaining coconut milk. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5-6 minutes until slightly reduced and thickened.
- Step 5: While the beans simmer, heat the remaining 1 tablespoon of oil in a frying pan over medium heat. Add the ginger matchsticks and cook for 3-4 minutes until golden and crispy at the edges. Remove with a slotted spoon and drain on kitchen paper. Season with a pinch of salt.
- Step 6: To serve, spoon the black beans into bowls and top each with a dollop of the coconut cream mixture, crispy ginger, coriander leaves, and Thai basil leaves.
Tips & Variations
- For extra heat, add more chilli or a pinch of chilli flakes while cooking the beans.
- Serve over steamed rice or with crusty bread to soak up the flavorful sauce.
- If you prefer a smoother texture, lightly mash some of the black beans before simmering.
- Swap Thai basil for regular basil or mint if preferred.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, to keep the flavors and texture intact. The crispy ginger is best added fresh at serving to maintain its crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh black beans instead of canned?
Yes, but fresh black beans need to be soaked and cooked until tender beforehand. Using canned beans is a quicker option and works well for this recipe.
Is this dish suitable for vegans?
Absolutely. This recipe uses only plant-based ingredients, making it perfect for vegan diets.
Print
Chilli & Lime Black Beans with Coconut Cream, Crispy Ginger & Herbs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Chilli & Lime Black Beans recipe combines creamy coconut milk with zesty lime, fresh herbs, and crispy ginger for a delightful vegetarian dish bursting with bold flavors. Perfect as a hearty side or main, the black beans are simmered to a thick, rich consistency and topped with a tangy coconut cream and aromatic herbs for a fresh, spicy finish.
Ingredients
Black Beans and Coconut Base
- 400ml can coconut milk
- ¼ tsp caster sugar
- 1 lime, zested and juiced
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 1 red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 2 x 400g jars black beans
- 1 tbsp soy sauce
Crispy Ginger & Herbs
- 25g ginger, peeled and chopped into thin matchsticks
- 10g coriander leaves, picked
- 10g Thai basil leaves, picked
Instructions
- Prepare Coconut Cream: Scoop approximately 100g of the cream from the top of the coconut milk into a small bowl. Mix this cream with the caster sugar, half of the lime juice, all the lime zest, and a pinch of salt. Set this mixture aside for serving.
- Sauté Onion and Aromatics: Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the finely chopped red onion with a pinch of salt and cook for 8-10 minutes until it begins to soften. Add half of the chopped red chilli and all the garlic cloves, then cook for an additional 3-4 minutes to release their flavors.
- Cook Black Beans: Add the black beans, soy sauce, and the remaining coconut milk to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for 5-6 minutes until the liquid slightly reduces and the sauce thickens.
- Fry Ginger: In a frying pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the ginger matchsticks and cook for 3-4 minutes until they turn golden brown at the edges. Remove from the heat, transfer the ginger onto kitchen paper to drain excess oil, and season with a pinch of salt.
- Serve and Garnish: Spoon the black beans into bowls and top each serving with a generous spoonful of the prepared coconut cream. Garnish with the crispy ginger, coriander leaves, and Thai basil leaves for fresh herbal notes and added texture.
Notes
- Use full-fat coconut milk to ensure a rich and creamy texture for the coconut cream and sauce.
- Adjust the amount of red chilli according to your preferred spice level.
- The crispy ginger adds a delightful crunch and spicy aroma; do not skip for best texture contrast.
- Can be served as a vegetarian main dish or as a flavorful side with rice or flatbread.
- For vegan soy sauce options, use tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: black beans, coconut cream, crispy ginger, lime, red chilli, vegetarian, Asian fusion, quick stovetop recipe
