I’ve written before about my love of beans. We eat rice (or quinoa) and beans about once a week, so I’m always on the lookout for a new recipe to spice up the beans. I think coconut milk makes just about everything better, so when I saw this recipe for coconut black beans I knew I had to try it!
Of course I tweaked it-a lot. But it is so, so good. If beans can be a comfort food, this is it. The sweet creaminess from the coconut milk blends perfectly with the black beans, and with just a little heat from the chipotle powder (my current spice obsession), this takes rice and beans to a whole new level.
Coconut Black Beans
1/2 of a medium onion, chopped
1 T. olive oil
1/2 t. each: coriander, garlic powder and chipotle powder
Pinch each: ginger and allspice
1 t. cumin
1-2 t. salt (start with 1 t.)
4 C. cooked black beans
1 can coconut milk
Cooked brown rice or quinoa
Chopped mango (optional)
Chopped avocado (optional)
Lime juice (optional)
1. Heat oil in a large pot over medium heat. Add onion and saute until onion is soft and clear. Stir in spices.
2. Add the coconut milk and black beans and reduce heat to medium-low. Cook for 20-30 minutes until beans are hot and spices have blended. Adjust seasonings to taste. Serve over rice or quinoa, or serve straight up in a bowl. Top with mango, avocado and lime juice if desired.
Notes: We all love this! It’s not very spicy. Both Jonathan and Joseph (10 months old) ate it and liked it. I would add more chipotle powder for just me and David, but again, I’m obsessed with it these days! There was a little bit leftover, which I smashed and smeared in a quesadilla the next day. It was really good, definitely something we’ll be having regularly.
Yield: About 6 C.
Inspired by Rebecca Lopez- Howes
This post is shared in the Ultimate Recipe Swap at Life as MOM on meatless main dishes.