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
Scale
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
