Chilli & Lime Black Beans with Coconut Cream, Crispy Ginger & Herbs Recipe
Introduction
This chilli and lime black beans dish is bursting with vibrant flavors and creamy textures. Paired with luscious coconut cream and crispy ginger, it’s a satisfying and aromatic meal perfect for any day of the week.
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 (about 100g) into a small bowl. If the cream is mixed with the milk, simply spoon off the same amount. Stir in the caster sugar, half the lime juice, all the lime zest, and a pinch of salt. Set this coconut cream mixture aside.
- Step 2: Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the chopped red onion with a pinch of salt and cook for 8–10 minutes until it begins to soften.
- Step 3: Add half the chopped red chilli and all the chopped garlic to the saucepan. Cook for 3–4 minutes, stirring occasionally.
- Step 4: Add the black beans, soy sauce, and the remaining coconut milk to the pan. Bring the mixture to a boil, then reduce the heat and simmer for 5–6 minutes until it thickens slightly.
- Step 5: While the beans simmer, heat the remaining 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the ginger matchsticks and cook for 3–4 minutes until the edges turn golden.
- Step 6: Remove the ginger from the pan and place on kitchen paper to drain. Season with a pinch of salt.
- Step 7: To serve, spoon the coconut cream mixture over the beans. Top with the crispy ginger, coriander leaves, and Thai basil leaves for a fresh finish.
Tips & Variations
- Use fresh Thai basil and coriander for the best flavor, but you can substitute with regular basil or parsley if needed.
- If you prefer less heat, reduce the amount of red chilli or remove the seeds before chopping.
- For a smoky twist, add a dash of smoked paprika to the black bean mixture.
- Serve with steamed rice or warm flatbreads to make it a complete meal.
Storage
Store any leftover black beans and coconut cream separately in airtight containers in the fridge for up to 3 days. Reheat the beans gently on the stove or in the microwave, and stir the coconut cream before serving as it may separate. Crispy ginger is best added fresh and may lose its crunch if stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned black beans straight from the jar?
Yes, canned black beans are perfect for this recipe. Just drain and rinse them before adding to reduce excess salt and preserve the dish’s fresh flavors.
What can I substitute for Thai basil?
If you don’t have Thai basil, regular sweet basil or even fresh mint can work well to add a fragrant herbal note to the dish.
PrintChilli & Lime Black Beans with Coconut Cream, Crispy Ginger & Herbs Recipe
A vibrant and flavorful dish featuring chili and lime-spiced black beans simmered in creamy coconut milk, topped with zesty coconut cream, crispy ginger, and fresh herbs for a deliciously satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Southeast Asian-inspired
- Diet: Vegan
Ingredients
Scale
Coconut Cream Topping
- 400ml can coconut milk (use the cream from the top, about 100g)
- ¼ tsp caster sugar
- 1 lime, zested and juiced (use half the juice here)
- Pinch of salt
Black Beans
- 2 tbsp vegetable oil, divided
- 1 red onion, finely chopped
- 1 red chilli, finely chopped (divided)
- 2 garlic cloves, finely chopped
- 2 x 400g jars black beans
- 1 tbsp soy sauce
- Remaining coconut milk from 400ml can after scooping cream
Crispy Ginger & Herbs
- 25g ginger, peeled and chopped into thin matchsticks
- 10g coriander leaves, picked
- 10g Thai basil leaves, picked
- Pinch of salt
Instructions
- Prepare Coconut Cream: Scoop the cream off the top of the coconut milk can into a small bowl, approximately 100g. Mix in the caster sugar, half the lime juice, all of the lime zest, and a pinch of salt. Stir well and set aside.
- Cook Onion and Aromatics: Heat half (1 tbsp) of the vegetable oil in a saucepan over medium heat. Add the finely chopped onion with a pinch of salt and cook for 8-10 minutes until soft and beginning to caramelize. Add half of the chopped red chilli and all the garlic; cook for an additional 3-4 minutes to release their flavors.
- Add Black Beans and Coconut Milk: Stir in the black beans from the jars, soy sauce, and the remaining coconut milk from the can (after removing cream). Bring the mixture to a boil, then reduce heat to a simmer. Allow to cook for 5-6 minutes until the mixture thickens slightly and reduces.
- Prepare Crispy Ginger: While the beans simmer, heat remaining 1 tbsp vegetable oil in a frying pan over medium heat. Add the thin matchstick ginger and cook for 3-4 minutes until golden around the edges and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with a pinch of salt.
- Assemble and Serve: Spoon the chili and lime black beans into bowls. Top each serving with a spoonful of the prepared coconut cream, the crispy ginger pieces, and sprinkle with fresh coriander and Thai basil leaves for a fresh herbaceous finish.
Notes
- Use full-fat coconut milk for the best creaminess and flavor.
- Adjust the amount of red chilli according to your preferred heat level.
- Thinly slicing the ginger is key to achieving the crispy texture when fried.
- This dish pairs well with steamed rice or warm flatbreads.
- Leftover coconut cream can be used as a topping for desserts or other savory dishes.
Keywords: black beans, coconut cream, chili, lime, crispy ginger, Thai basil, coriander, coconut milk, vegan recipe, easy stovetop dish
