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Spicy Bean and Edamame Curry

(2 reviews)
Spicy Bean and Edamame Curry
  • Prep Time 30 min
  • Total Time 9 hr 30 min
  • Servings 6
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Spicy Bean and Edamame Curry

Try something different for Meatless Monday--this curry uses edamame for a tasty twist.


cup dried roman beans
cup dried black beans
large onions
cloves garlic
inches ginger
tablespoons curry powder
ounce can of Muir Glen™ diced tomatoes
Vegetable Stock
cup white vinegar
cups shelled edamame
bunches scallions


  • 1 Soak the dried beans overnight. Strain and rinse.
  • 2 Dice the onion. Remove seeds and ribs from habaneros mince. Finely mince ginger and garlic. Clean and dice the scallions.
  • 3 Saute the onion in butter on a medium heat until very browned, about 15 minutes. Add the garlic, ginger, and habaneros and stir. Add the curry powder and cook 1 minute. Add the tomatoes.
  • 4 Add in the soaked beans and stir well. Add about 1 cup of vegetable stock and allow this to simmer for about an hour.
  • 5 Check to see if the beans are tender. If not, continue to simmer, adding more vegetable stock as necessary if it dries up.
  • 6 When the beans are tender, add the vinegar and allow to cook another 10 minutes. Remove from heat and add edamame and scallions.
  • 7 Serve with rice and cilantro.
See Step By Step


Spicy Bean and Edamame Curry

As prepared by The Food in my Beard,

As someone who grew up eating meat at every meal, I find it hard to integrate meatless options into my diet.

Don’t get me wrong, I love veggies of all kinds, I just generally like to have meat with them! As a responsible, food-conscious, health-conscious adult, I am always searching for vegetarian dishes that are not only satisfying to eat, but keep me full for hours and don't have me raiding the fridge shortly after eating.

This Spicy Bean and Edamame Curry fits the bill perfectly. The beans fill it with stick-to-your-ribs protein and the curry and chile keep it interesting so you want to keep eating.

Peeling edamame

The hardest part of the recipe for me was getting all the edamame out of the pods! At most grocery stores you can buy them fresh and already de-podded, but today I could only find the frozen variety.

Browned ingredients in the pot

Browned onions, garlic, ginger, habanero, and curry powder in the pot.

Tomatoes going in

Tomatoes go in next.

Simmering bean curry

After soaking the dried beans overnight, strain and rinse them, and add them to the liquid. This simmers away for about an hour till the beans are tender.

Edamame going in at the last minute

The edamame go in at the last minute with some chopped scallions to help brighten things.

Bean curry in bowl

These would work in place of a baked bean side dish, but for me they were best served with rice.Finished Spicy Bean and Edamame Curry on plate

Lots of cilantro and a squeeze of lime juice.

Dan Whalen will probably raid the fridge anyway. He has blogging for over 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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