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
2 (fifteen oz) cans Black Beans, drained
- In a large saucepan heat oil until sizzling, then add onions. Cook until soft, about 10 minutes, then add garlic and cook until fragrant.
- 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.
- Serve in a large bowl for dipping, topped with chopped avocado.
Yield: 2-3 cups beans.
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