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Spicy Bean and Edamame Curry

  • Prep 30 min
  • Total 9 hr 30 min
  • Servings 6
  • Pinterest
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  • Print
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Try something different for Meatless Monday--this curry uses edamame for a tasty twist. MORE + LESS -

Dan Whalen
November 11, 2014

Ingredients

1
cup dried roman beans
1
cup dried black beans
2
large onions
5
cloves garlic
2
inches ginger
3
habaneros
2
tablespoons curry powder
28
ounce can of Muir Glen™ diced tomatoes
Vegetable Stock
1/4
cup white vinegar
2
cups shelled edamame
2
bunches scallions

Steps

Hide Images
  • 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.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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.

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

Tomatoes go in next.

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.

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

These would work in place of a baked bean side dish, but for me they were best served with rice.

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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