Easy Curried Heirloom Beans
Transform your meal routine with this vibrant and nourishing recipe for Easy Curried Heirloom Beans. Featuring tender heirloom beans simmered in a rich, spiced coconut curry sauce, this dish combines creamy crushed tomatoes, aromatic garlic, and a fragrant blend of curry powder, cumin, and turmeric. The addition of fresh ginger and coconut milk adds warmth and depth, while chopped cilantro and a squeeze of lime bring a refreshing finish. Perfect for a hearty meatless dinner or a satisfying side dish, this recipe is naturally gluten-free, dairy-free, and loaded with plant-based protein. Ready in just over an hour, it’s ideal for meal preppers or anyone looking for a comforting yet wholesome meal. Serve it over fluffy rice or with warm flatbread to soak up every delicious bite!
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Recipe Information
Ingredients
- 1 cup (dry) heirloom beans
- 4 cups water
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cup crushed tomatoes
- 1 cup coconut milk (full-fat)
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges (for serving)
Instructions
Sort and rinse the heirloom beans to remove any debris. Soak them overnight in water if desired for quicker cooking, or proceed directly to cooking if using a pressure cooker or Instant Pot.
In a large pot, add the beans and 4 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the beans are tender, about 45-60 minutes. If using a pressure cooker, cook for 25-30 minutes. Drain and set aside.
In the same pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and ginger, and cook for another minute, stirring frequently to prevent burning.
Stir in the curry powder, ground cumin, and ground turmeric, allowing the spices to toast for about 30 seconds to release their aroma.
Add the crushed tomatoes and cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly.
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
Add the cooked beans to the pot and stir well to coat them in the curry sauce. Season with salt and black pepper to taste.
Simmer the beans in the sauce for 10-15 minutes to allow the flavors to meld together.
Remove from heat and garnish with chopped cilantro.
Serve hot with lime wedges on the side for a touch of freshness. Pair with steamed rice or flatbread if desired.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 24.6 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4435 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
