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Chilli & lime black beans with coconut cream, crispy ginger & herbs

2 bowls of chilli & lime black beans with coconut cream, crispy ginger & herbs

Chilli & lime black beans with coconut cream, crispy ginger & herbs

Name: Chilli & lime black beans with coconut cream, crispy ginger & herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Helena Busiakiewicz

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Serves 2 - 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.1 out of 5.7 ratingsRate

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Use a jar of black beans in this plant-based dish with coconut, ginger and herbs. You can use canned, but jarred beans have more flavour and better texture

Dairy-free

Egg-free

High-fibre

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

To serve

10g coriander

leaves picked
10g Thai basil

leaves picked

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Nutrition: Per serving (4)

kcal380
fat24g
saturates15g
carbs26g
sugars6g
fibre10g

high
protein11g
salt0.54g

Method

step 1

Scoop the cream off the top of the coconut milk, and put in a small bowl (you’ll need about 100g). Don’t worry if yours has combined with the milk – just spoon off the same amount. Mix this with the caster sugar, half the lime juice and all of the zest, then stir in a pinch of salt. Set aside.
step 2

Heat half the oil in a saucepan over a medium heat and cook the onion with a pinch of salt for 8-10 mins until beginning to soften. Add half the chilli and all the garlic. Cook for 3-4 mins before adding the black beans, soy sauce and remaining coconut milk.
step 3

Bring to the boil, then reduce the heat to a simmer and continue to cook for 5-6 mins until slightly reduced and thickened.
step 4

Heat the remaining oil in a frying pan over a medium heat and cook the ginger for 3-4 mins until turning golden at the edges. Lift out onto a sheet of kitchen paper and season with a pinch of salt.
step 5

Serve each bowl of beans topped with a spoonful of the coconut cream, the crispy ginger, coriander and Thai basil leaves.

Recipe from Good Food magazine, December 2025

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A star rating of 3.1 out of 5.7 ratings

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