Meal type Main Dish, Side Dish, Soup, Starter
Misc Serve Hot
Occasion Birthday Party, Casual Party, Formal Party, Halloween, Thanksgiving
By author EVOO Marketplace


  • 1 cup Roman Beans (Dried)
  • 1 cup Black Beans (Dried)
  • 2 Large Onions (Diced)
  • 5 cloves Garlic (Minced)
  • 2 tablespoons Ginger (Minced)
  • 3 Medium Habenero Peppers (Seeded And Minced)
  • 2 tablespoons Curry Powder (Hot)
  • 28oz Diced Tomatoes
  • 1 cup Vegetable Stock
  • 1/4 cup 12 Yr Premium White Balsamic Vinegar (EVOO Marketplace)
  • 2 tablespoons Coconut Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Organic Persian Lime Infused Olive Oil (EVOO Marketplace)
  • 2 cups Edamame (Shelled)
  • 2 bunches Scallions (Diced)
  • 3 tablespoons Cilantro (Chopped)


Step 1
Soak the dried beans overnight. Strain and rinse.
Step 2
Add 2 Tbs Persian Lime olive oil to sauce pan and saute onion on medium heat until browned. Add garlic,
ginger, and minced habanero. Add curry powder and cook 1 minute.
Step 3
Add tomatoes, soaked beans and 1 cup vegetable stock. Simmer for ~1 hour.
Step 4
After 1 hour check to see if beans are tender. If not continue simmering until fork tender. Add additional
vegetable stock if necessary.
Step 5
When beans are tender, add 12 year-aged White balsamic vinegar and allow to cook an additional 10 minutes. Remove from heat and add edamame beans and scallions.
Step 6
Serve with steamed rice drizzled with Coconut White balsamic vinegar and a dash of Cilantro.


Click below to purchase these EVOO Marketplace products online:

Persian Lime Infused Olive Oil

12 Year Aged White Balsamic

Coconut White Balsamic