Beans...

[Saladbowl]

Beans, Some Like It Hot!

"South Asian influenced beans with a kick. Great served over rice or in a
(gf) tortilla as leftover burritos. Serve over rice. They come out really
spicy, so add only as much spice as you're comfortable with." Original
recipe yield: 6 servings.

INGREDIENTS:
1 (14 ounce) can coconut milk
4 tablespoons minced fresh ginger root
3 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon salt
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 tablespoons chili powder
1 tablespoon curry paste
1 (14.5 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can kidney beans, drained and rinsed
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped

DIRECTIONS:

Stir the coconut milk, ginger, garlic, and parsley into a deep
skillet over medium heat. Season with salt, turmeric, cumin, chili
powder, and curry paste. Bring to a slow boil. Then stir in black
beans, kidney beans, and red and green bell peppers; simmer, stirring
often, until about 1/3 of the liquid is evaporated and the sauce has
thickened, about 30 to 45 minutes. Cover, and let cool for 5 to 10
minutes.