Black Bean Curry

This is another recipe I created one night when there were limited ingredients in the house.  It ended up being very good, so I make this about once every two weeks, when we're in the mood for a little spice.


2 cans of black beans, rinsed & drained
Olive oil
1-2 tablespoons of onion, minced
1-2 cloves of minced garlic
10-12 grape tomatoes, sliced in half, lengthwise
1 heaping tbsp curry powder, or as desired
Salt & pepper (to taste)
1/3 - 1/2 cup coconut milk (or as much as needed)

In a skillet, heat 1 tablespoon of olive oil over medium low heat until streaming.  Add minced onion and saute until soft, for 2-3 minutes.  Add minced garlic and cook until fragrant, about 30 seconds.  Add curry (as much as you like - I use about a heaping tablespoon) and saute until onion & garlic are completely covered, all the oil is absorbed, and the mixture looks dry.  Add the halved grape tomatoes and cook until their liquid is released, stirring gently, making sure it doesn’t stick to the pan.  Add beans and stir, making sure to coat well.  You can add more curry at this point if you like.  Cook for 5 to 10 minutes on medium low, stirring often.  At this point, you can add a little salt and pepper.  Turn heat down very low.  When the beans look dry, add about a 1/4 cup or more of the coconut milk, streaming it in.  Mix well.  The consistency should be very liquid.  The sauce will bubble and start to thicken quickly.  The beans will absorb the coconut milk after a few minutes - add more if you want more curry sauce. 

Serve with or over jasmine rice.  The sauce will be absorbed into the rice, making it an Indian version of “beans and rice.”