Simmer

Coconut Black Beans

by:
July 17, 2019
5
3 Ratings
Coconut Black Beans
Photo by Food52
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 4
What You'll Need
Watch This Recipe
Coconut Black Beans
Ingredients
  • 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
Directions
  1. Add olive oil and onion to pot on low medium heat. Cook down onions and add garlic. Add salt, garlic powder, cayenne pepper, smoked paprika, canned chiles, and both bell peppers. Stir and simmer for 1-2 minutes.
  2. Drain black beans and add to the pot. Smash to break up the black beans. Add half the coconut milk and allow to simmer and thicken, then add remaining coconut milk. Smash beans until they thicken.
  3. To garnish, add chopped green onions and cilantro. Finish off with a drizzle of the lime juice.
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5 Reviews

Raluca T.
Raluca T. June 21, 2024
Absolutely delicious! I make this to take to work and it's been on repeat for a while now, and still can't stop craving it. There are no plantains where I live, but I substitute baked or fried potatoes or brown rice.
 
Reenie
Reenie February 12, 2024
I've come back to this recipe over and over again. The smoky flavor of the beans with the coconut is so delicious and it's quick and easy! Such a solid recipe!
 
cpc
cpc June 5, 2020
This is a great recipe. I love vegan recipes that don't have weird ingredients. That is one adorable baby!
 
Amanda L.
Amanda L. February 17, 2020
This is so, so good. I add one chicken stock cube and peas!
 
Lindsay
Lindsay August 3, 2019
These are so good. I love all bean recipes and was excited to try this one. Simple to make and so satisfying. I served them with rice, fried plantains and stewed green beans. I will be making these again!