More Ketchup, Please
A Kid-Approved Creamy Black Bean Dish That’s Chock-Full of Flavor
Elise Peterson knows how to make a kid eat everything.
Welcome to “More Ketchup, Please,” our newest series that’s spilling the beans on all the different ways we cook for, and with, our kids. We've got some great guests stopping by, to get schooled by their little ones on how to perfect family favorites. The more (cooks) the merrier? We think so.
Artist Elise Peterson wears many hats: writer, podcast host, illustrator, and cool mom to 18-month-old scene-stealer, Sargent. In this episode of More Ketchup, Please, Peterson shares her recipe for flavorful coconut black beans, and shows us how she’s teaching Sargent to have a fun relationship with food. "I love food deeply; cooking is one of my love languages,” Peterson says. Which means the pair spend a lot of time in the kitchen together—as she cooks, he snacks (watch him chomp-test the raw garlic!).
This recipe is a family go-to that showcases Peterson’s love for beans—coconut milk adds a sweet creaminess to balance the spice delivered by cayenne and green chile. “Sargent’s very OK with spice, because I’ve made sure he is,” she says. (Watch the video for a jazzy adult version of the dish.)
A hearty dish of black beans is as good as its sides—turns out, both mom and son are wild for plantains. Take Peterson’s tip and let them get almost black before you cook them—that’s when they’re less starchy, sweeter, and “custardy in the middle.” She loves caramelizing them in (lots of) coconut oil till they turn a deep gold, bringing out their sweetness in a way that is completely addictive.
(You know what else is addictive? Bacon popcorn)
In the end, she says, there’s variety on a plate. And Sargent looks like he’s into it.
| 3 | tablespoons extra-virgin olive oil |
| 1 | small onion, finely chopped |
| 2 | garlic cloves, smashed |
| 1 | dash Himalayan pink sea salt |
| 1 | dash garlic powder |
| 1 | dash cayenne pepper |
| 1 | dash paprika |
| 1 | small can green chiles |
| 1 | small red pepper, finely chopped |
| 1/2 | green bell pepper, finely chopped |
| 2 | 15-oz cans low-sodium black beans, rinsed and drained |
| 1 | cup coconut milk |
| 1/4 | cup green onions, chopped |
| 1 | sprig cilantro |
| 1 | teaspoon lime juice |
| 3 | tablespoons extra-virgin olive oil |
| 1 | small onion, finely chopped |
| 2 | garlic cloves, smashed |
| 1 | dash Himalayan pink sea salt |
| 1 | dash garlic powder |
| 1 | dash cayenne pepper |
| 1 | dash paprika |
| 1 | small can green chiles |
| 1 | small red pepper, finely chopped |
| 1/2 | green bell pepper, finely chopped |
| 2 | 15-oz cans low-sodium black beans, rinsed and drained |
| 1 | cup coconut milk |
| 1/4 | cup green onions, chopped |
| 1 | sprig cilantro |
| 1 | teaspoon lime juice |
- Elise's buttery Sauté Spinach
- Sargent's go-to Guacamole with Tomatoes & Onion
- Family favorite Platanos Maduros
What’s your favorite recipe to cook with your kids? Tell us in the comments below.
Written by: Arati Menon
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