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!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In the same pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and ginger, and cook for another minute, stirring frequently to prevent burning.

Step 5

Stir in the curry powder, ground cumin, and ground turmeric, allowing the spices to toast for about 30 seconds to release their aroma.

Step 6

Add the crushed tomatoes and cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly.

Step 7

Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.

Step 8

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.

Step 9

Simmer the beans in the sauce for 10-15 minutes to allow the flavors to meld together.

Step 10

Remove from heat and garnish with chopped cilantro.

Step 11

Serve hot with lime wedges on the side for a touch of freshness. Pair with steamed rice or flatbread if desired.

Nutrition Facts

Serving size	1833 grams (1833.0g)

Amount per serving	% Daily Value*
Calories	1633

Total Fat 88.50g	113%
Saturated Fat 74.60g	373%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 3827mg	166%
Total Carbohydrate 167.60g	61%
Dietary Fiber 41.80g	149%
Total Sugars 24.60g
Protein 51.70g	103%

Vitamin D 0IU	0%
Calcium 377mg	29%
Iron 26mg	144%
Potassium 4435mg	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.

Source of Calories

Fat: 47.6%

Protein: 12.4%

Carbs: 40.1%