Southwest Red Chilli Prawns with Black Beans

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Another combination of shellfish and beans, here in the form of a mild red chilli and prawn stew ladled over rich black beans. Serve with soured cream or lemon wedges, pieces of crisp tostadas or crisply fried corn tortillas, and a sprinkle of coriander, and offer lots of salsa on the side to spoon in.


  • 450 g/1 lb prawns, shelled
  • 4 to 5 cloves garlic, chopped


  1. Combine the prawns with the garlic, chilli, sweet pepper, cumin and mild chilli powder. Leave for 30 minutes.
  2. Heat the olive oil, then toss the prawns and seasoning into the hot oil and cook for only a minute or so, until they turn opaque and pink. Remove the prawns from the pan, then add the tomatoes to the pan and cook for several minutes.
  3. Heat the