Chilli Red Beans

For variety, you can use  bean mix for this recipe. One good substitute is the canned Five Bean Mix we have here in Australia. It’s composed of Red Kidney, Chickpea, Soy bean, Baby Lima bean and what we call here the Great Northern Bean which is also called Green Broad bean.

2 x 400 g canned red kidney beans, drained
4 -5 medium size ripe red tomatoes, chopped
Quarter each of  small red and green  bell peppers (capsicum), cut into thick strips
200 ml water
1/2  tbsp salt
1/4  tsp ground ginger
1/4 tsp ground  cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
1/4 tsp chilli flakes
1/4 tsp ground black pepper
1 tbsp oil

In a pot over medium heat, heat the oil and stir fry capsicum for about 30 seconds. Set aside.
In the same pot add all spices and chilli. Stir fry over medium heat for about 1 min.
Add the tomatoes, salt  and water. Cover the pan and simmer for 6 minutes. Stir from time to time.
Add capsicum and red beans and simmer for about 4 min. Serves 3.

Welcome to Easy Asian Vegan

Hello Everyone!  Welcome!


Thank you for visiting my site. 


With this site, I aim to share my love and joy of vegan cooking. This space will also complement my Cooking Lessons on You Tube.


My recipes are from my wealth of experience accumulated when I was a vegetarian for almost 2 decades. My cooking philosophy is that the recipe should be easy to prepare, quick cooking, and using fewer main ingredients but with more flavour. In short,  great tasting food, without too much fuss!

I have been cooking since I was eleven from the kitchen of my parents’ home in the Philippines. Then my interests in cooking and appreciation of good plant- based foods were later developed when I served as a vegetarian cook in yoga ashrams in the 1980s. My experience in Indian cooking was enhanced by my frequent visits to India. Cooking for my family for decades honed further my craft.

I hope you will try the recipes and l would be pleased if you will give me your feedback. 


Have fun cooking!