Cook time: 25-30 minutes
Total time: Less than 1 hour
2 onion, trimmed and thinly sliced
4-6 garlic, minced
1 green pepper
2-3 chopped red chili (depends on how spicy you want, add more)
2 tomatoes, chopped
400 grams of kidney beans
400 grams of black beans
500 ml tomato sauce
400 ml coconut cream or coconut milk
2 tablespoons of tomato paste
1-2 tablespoon red curry paste (if you like it spicy, I recommend you add more)
1-2 tablespoon green curry paste (if you like it spicy, I recommend you add more)
Seasoning (sea salt, black pepper, red pepper powder)
Handful fresh coriander or parsley
Chop onion, garlic, spring onion, green pepper, tomato and coriander or parsley.
In a deep pot, cook onion with oil over a medium heat until it begins to brown. Add spring onion and cook for another 2 minutes. Add the tomatoes, green pepper and until soft. Stir occasionally.
Add the black beans and kidney beans. Stir for 2-3 minutes.
Add tomato sauce and coconut cream or coconut milk. Add red and green curry paste.
Add sea salt, black pepper and red pepper powder.
Add the chopped coriander or parsley. Finally 1 spoon of honey,
Let it simmer for 20 minutes in low heat.
Serve the beans with rice or if you want a healthier alternative eat it with quinoa, couscous or amaranth.
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