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Published on March 27th, 2010 | by Andrea Bertoli

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Quick Meals: Coconut Black Beans

These Coconut Black Beans are a great quick meal or snack. You can serve these beans thick for a dip with chips, or thin with broth for a creamy bean soup. Add more or less chipotle (dried, smoked jalapenos) depending on your taste for spice!

Coconut Black Beans

2 Tbsp peanut oil
½ cup diced onion
3 large garlic cloves, minced
1 cup coconut milk (canned)
2 tsp ground cumin
½-1 tsp dried ground chipotle, or chili powder
pinch salt
2 (fifteen oz) cans Black Beans, drained

  1. In a large saucepan heat oil until sizzling, then add onions. Cook until soft, about 10 minutes, then add garlic and cook until fragrant.
  2. Lower heat and add in coconut milk, cumin, chipotle, and salt. Stir to combine, then add the black beans. Simmer for 10 minutes, adding water or broth for a thinner consistency. Taste and adjust seasonings if necessary.
  3. Serve in a large bowl for dipping, topped with chopped avocado.

Yield: 2-3 cups beans.


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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in San Francisco, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, Green Living Ideas and Eat Drink Better. Find more from Andrea on Facebook and Instagram



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