Red & Green Bean “no-bake” Casserole

By Chef Ling Robinson of Asiatique Thai Bistro
By / Photography By Michael Fornataro | November 06, 2015


  1. To prepare red beans, boil in a small pot of water for 30 minutes. Drain, then set aside.
  2. To prepare coconut milk, use a blender to juice fresh coconut. Set aside.
  3. Place coconut oil into a large, non-stick frying pan. Over medium heat, sautée mushrooms, garlic cloves, and shallots for 10 minutes, turning once halfway through. Transfer to large casserole dish.
  4. In the same pan, cook peas and green beans over medium heat for approximately 5 minutes. Add Anaheim peppers first, then ginger, cooking for 1 minute after each addition.
  5. Pour contents of frying pan into casserole dish with mushrooms. Add boiled red beans.
  6. Still using the same pan, mix red curry paste with coconut sugar. Cook on low heat for 2 minutes, stirring slowly. Add coconut milk. Cook on low heat for 10-15 minutes.
  7. Transfer casserole dish contents to a large salad bowl. Add coconut milk and red curry mixture. Toss and serve.

Asiatique Thai Bistro, 120 Bakery Square Blvd., East End. 412.441.1212.

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  • 1 cup red beans, cooked
  • 2 pounds fresh coconut, blended and juiced (yields 16 ounces coconut milk)
  • Editor’s note: Canned light coconut milk is a great substitution if you don’t have access to fresh coconut.
  • 2 tablespoons coconut oil
  • 1 pound oyster mushrooms
  • 2 cloves garlic, thinly sliced
  • 2 shallots, thinly sliced
  • 1 pound sugar snap peas
  • 1 pound green beans
  • 2 Anaheim peppers, sliced
  • 1 pound fresh ginger, sliced
  • 2 tablespoons Thai red curry paste
  • ½ teaspoon coconut sugar
  • Black pepper and salt, to taste
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