Chilli & 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
