Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Black and Red Bean Stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Black and Red Bean Stew

    Serves: 4 - 6


    • 2 tablespoons coconut or vegetable oil
    • ½ large onion, very finely chopped
    • 2 spring onions, very finely chopped
    • 1 large clove garlic
    • 400g tin red kidney beans, drained
    • 400g tin blackeyed peas, drained
    • 1 400g tin gungo peas, drained (Dunn's River is a good brand for all these pulses)
    • ½ tablespoon mild curry paste
    • ½ tablespoon coconut cream
    • 2 pinches of sugar
    • Hot pepper sauce to taste
    • Salt
    • Freshly ground black pepper


    1. Heat a pan containing the oil. Add the onions and sweat until tender. Add the garlic and the mixed beans and peas and sauté gently, stirring.
    2. Add the curry paste and stir to coat the beans. Now add the coconut cream and allow to dissolve into the stew. Add 150ml boiling water and allow to simmer for 5 minutes. Season to taste with sugar, hot pepper sauce and salt and pepper, and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars