Chilli & lime black beans with coconut cream, crispy ginger & herbs
Use a jar of black beans in this plant-based dish with coconut, ginger and herbs. You can use canned, but jarred beans have more flavour and better texture
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Prep:10 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 380
-
fat 24g
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saturates 15g
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carbs 26g
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sugars 0g
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fibre 10g
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protein 11g
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salt 0.54g
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
Method
Scoop the cream off the top of the coconut milk, and put in a small bowl (you’ll need about 100g). Don’t worry if yours has combined with the milk – just spoon off the same amount. Mix this with the caster sugar, half the lime juice and all of the zest, then stir in a pinch of salt. Set aside.
Heat half the oil in a saucepan over a medium heat and cook the onion with a pinch of salt for 8-10 mins until beginning to soften. Add half the chilli and all the garlic. Cook for 3-4 mins before adding the black beans, soy sauce and remaining coconut milk.
Bring to the boil, then reduce the heat to a simmer and continue to cook for 5-6 mins until slightly reduced and thickened.
Heat the remaining oil in a frying pan over a medium heat and cook the ginger for 3-4 mins until turning golden at the edges. Lift out onto a sheet of kitchen paper and season with a pinch of salt.
Serve each bowl of beans topped with a spoonful of the coconut cream, the crispy ginger, coriander and Thai basil leaves.
