Coconut Curry Black Beans

GEDSC DIGITAL CAMERARecipe submitted by Tom Chandler (83)

1 red onion
4 cloves garlic
1 small sweet pepper
1 carrot
1 scotch bonnet pepper
2 cups cooked black beans
1 package dry coconut milk (or one cup canned or fresh coconut milk)
5 Tablespoons curry powder
1 Tablespoon cooking oil
Salt to taste


  • Finely mince garlic and onion
  • Chop carrot and sweet pepper into preferred size chunks
  • Score the hot pepper ( or chop it if you want more heat)
  • Mix up coconut milk according to the package
  • Heat oil until shimmering
  • Add vegetables, onion, and garlic sauté until aromatic (don’t cook too long b/c they will be boiled)
  • Add curry powder sauté a little longer to bloom the curry powder, about 1 minute it should look like a paste in the bottom of the pan and be very fragrant
  • Add beans and 1 cup of the coconut milk
  • Simmer for about 15 minutes
  • Add salt to taste
  • Serve over rice

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