Curried Red Bean Tacos with Peach Salsa
Prep time
Cook time
Total time
Purchase Camellia Beans on their website or at your local grocery store if you live down South.
Serves: 4
Curried Red Beans
  • ½ lb Camellia red beans aka Kidney beans, soaked 8 hours
  • 4 cups water or sodium-free vegetable broth
  • 2 cloves of garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon salt + more to taste
  • 1 tablespoon grapeseed oil (optional, but it makes the beans even creamier)
Peach Salsa
  • 1 large ripe peach, diced (about ½ cup)
  • 1 large tomato, diced (about ½ cup)
  • 1 shallot minced
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice (juice of one lime)
  • ¼ teaspoon cayenne pepper OR ½ jalapeño pepper, minced
  • ½ teaspoon sea salt
  • 1 cup baby spinach
  • 8 small corn tortillas (tortilla sliders) or 4-6 normal sized corn tortillas
  • 1 avocado, sliced
Curried Red Beans
  1. Combine the soaked red beans and the water or vegetable broth to a boil in a pot.
  2. Reduce the heat to medium-low, and simmer for 45-60 minutes, until the beans are tender. Keep the lid ajar. Check every 20 minutes or so to make sure the water hasn't cooked out.
  3. About 30 minutes into the cooking, add the minced garlic.
  4. When the beans are tender remove them from the heat, and stir in the curry powder, salt, and grapeseed oil.
  5. Season to taste with more salt.
Peach Salsa
  1. Combine the ingredients in a mixing bowl, and toss well.
  2. Season to taste with more salt and cayenne pepper.
  1. Warm the corn tortillas in the microwave, on the stove, or in the oven. To warm them in the microwave: wrap the tortillas in a damp paper towel and microwave for about 15 seconds until soft and hot. To warm them on the stove: simply place them on the stove's gas flame. They'll soften and brown on the corners. Warm each side for about 10 seconds. Keep the tortillas warm by wrapping them in a clean kitchen towel until ready to use.
  2. Fill the warm corn tortillas with a handful of spinach, topped with the curried red beans, peach salsa, and avocado.
  3. Serve immediately.
Recipe by Sweet Potato Soul by Jenné Claiborne at