Chilli & Lime Black Beans with Coconut Cream, Crispy Ginger & Herbs Recipe
A vibrant and flavorful dish featuring chilli and lime infused black beans cooked in rich coconut milk, topped with creamy coconut cream, crispy ginger, and fresh herbs. Perfect for a comforting yet refreshing meal with a balance of spicy, tangy, and aromatic notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Scale
Cream Mixture
- 400ml can coconut milk
- ¼ tsp caster sugar
- 1 lime, zested and juiced (juice divided)
- Pinch of salt
Main Dish
- 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
Toppings
- 25g ginger, peeled and chopped into thin matchsticks
- 10g coriander leaves, picked
- 10g Thai basil leaves, picked
- Pinch of salt (for seasoning)
Instructions
- Prepare Coconut Cream: Scoop the cream off the top of the coconut milk, aiming for about 100g, and place it in a small bowl. If the cream has mixed with the milk, spoon out the equivalent amount. Mix the coconut cream with the caster sugar, half the lime juice, all the lime zest, and a pinch of salt. Stir well and set aside.
- Sauté Aromatics: Heat half of the vegetable oil in a medium saucepan over medium heat. Add the chopped red onion and a pinch of salt, cooking for 8-10 minutes until the onion starts to soften and become translucent.
- Add Chilli and Garlic: Stir in half of the chopped red chilli and all the chopped garlic. Cook for an additional 3-4 minutes to release their flavors, being careful not to burn the garlic.
- Cook Black Beans: Add the black beans (including liquid), soy sauce, and the remaining coconut milk to the saucepan. Bring the mixture to a boil, then reduce to a simmer. Allow it to cook for 5-6 minutes until the sauce is slightly reduced and thickened.
- Fry Ginger: While the beans simmer, heat the remaining vegetable oil in a frying pan over medium heat. Add the ginger matchsticks and cook for 3-4 minutes, stirring occasionally until they turn golden and crispy at the edges. Remove the ginger with a slotted spoon and drain on kitchen paper. Season with a pinch of salt.
- Assemble and Serve: Spoon the chilli and lime black beans into serving bowls. Top each with a dollop of the prepared coconut cream, crispy fried ginger, and scatter with fresh coriander and Thai basil leaves for a fragrant finish.
Notes
- If fresh Thai basil is unavailable, substitute with regular basil for a similar flavor.
- You can adjust the amount of chilli to suit your heat preference.
- For a vegan soy sauce alternative, use tamari to keep the dish gluten-free.
- The crispy ginger can be prepared ahead of time and stored in an airtight container.
- This dish works well as a main or a side and pairs beautifully with steamed jasmine rice or crusty bread.
Keywords: black beans, coconut cream, chilli, lime, crispy ginger, Thai basil, coriander, vegan, Asian fusion, stovetop recipe
