*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This sounded interesting so thought I'd try it... I reduced the ginger to 2 Tbsp. To round this into a full meal I added a bit of onion a package of thawed frozen spinach some mushrooms and paper-thin carrot slices. It would be good with other veggies as well. I needed all the juice so simmered it covered and served over jasmine rice. It was delicious! Not at all too spicy but I do like spicy things!
My husband and father-in-law (chile-heads) both loved this! It was a little hot for me so the next I make it I'll take some of the coconut milk and pour it in a small saucepan and add half the hot ingredients to that pot so they can add the "hot sauce" to their taste and the main pot isn't too hot for me. And it reheats fabulously!
This is an excellent vegan dish. I ended up also adding carrots chiles onion squash and mushrooms to round it out and eliminate the need for a vegetable side dish. I also added to soft veggies (the mushrooms squash and bell pepper) very close to the end instead of at the beginning of the simmer. If you're the type who doesn't like super-soft and soggy vegetables you should do this. It'll keep them a bit crunchy.
I love you!!! This recipe is great! Finally a veggie recipe that stands up to my fire-loving taste! I even added more chili powder than was called for and it was wonderful! Will make again soon!! Thanks!
Fairly similar to something I make already but the addition of ginger really kicked it up a notch. I'll continue to use my own recipe (onions black beans coconut milk curry powder mango) but will definitely add ginger next time as well.
I think there's a difference between "spicy" and over-spiced. I felt that this recipe was over-spiced to the point of it giving that chalky sensation in your mouth. The recipe was definately edible just not one I'd save to my recipe box!
I like this recipe but MAN it's salty! I've made this twice and both times found the salt overpowering (and I'm not one to shy away from the salt shaker). Good flavor otherwise. I'd just recommend using half the salt the recipe calls for and adding more if necessary after tasting it.
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