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Thai Chilli Beans

  • 4
Thai Chilli Beans

Spice up the humble bean for a hearty autumn brunch. The beans also go well with crispy bacon rashers.


  • 1 onion, peeled and diced
  • 2 tsp each minced garlic and ginger
  • 1 tblsp Thai red curry paste
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • 400 gram can Borlotti or kidney beans, well drained
  • 400 gram can tomatoes, in juice, diced
  • 2 tblsp chopped coriander


  1. Cook the onion, garlic and ginger in a dash of oil until softened.
  2. Stir in the Thai curry paste and peppers and cook a further 1-2 minutes.
  3. Add the beans and tomatoes. Cover and simmer for 5 minutes until hot. Stir in the coriander.
  4. Serve the chilli in bowls topped with avocado slices and sour cream. Garnish with mint or Vietnamese mint.

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