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Prep time
20 minutes
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Cook time
15 minutes
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Serves
4
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Coconut Black Beans
Ingredients
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3 tablespoons
extra-virgin olive oil
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1
small onion, finely chopped
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2
garlic cloves, smashed
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1 dash
Himalayan pink sea salt
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1 dash
garlic powder
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1 dash
cayenne pepper
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1 dash
paprika
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1
small can green chiles
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1
small red pepper, finely chopped
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1/2
green bell pepper, finely chopped
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2
15-oz cans low-sodium black beans, rinsed and drained
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1 cup
coconut milk
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1/4 cup
green onions, chopped
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1 sprig
cilantro
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1 teaspoon
lime juice
Directions
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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.
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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.
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To garnish, add chopped green onions and cilantro. Finish off with a drizzle of the lime juice.
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