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Banana Black Beans

What you need: 

2 cups cooked black beans (if using canned, rinse well)
1/2 cup coconut milk (light can be used)
1/4 cup plain nondairy milk (I use soy)
2 stalks green onion, diced
1 heaping teaspoon hot chili powder
2 bananas, chopped into 1/2" pieces

What you do: 

1. Place cooked black beans into a medium saucepan with coconut milk and nondairy milk and heat on medium-low for about 3-4 minutes. Stir occasionally.
2. Add chopped green onion and hot chili powder, and allow the liquid to reduce and become bubbly, still stirring occasionally.
3. Add chopped banana, stir, and allow to heat through. (banana shouldn't be added too early or else the pieces lose their shape and become mushy). Add more milk(s), if needed.
Served on a bed of brown rice, with a salad on the side this is easily one of my favourite quick and healthy meals and is so, so delicious!!!

Preparation Time: 
5 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I made this last night for my daughter who hates black beans. After she ate this she had changed her mind, now this is one of her fav dishes. Thanks now she will eat her beans!

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Like others who had reviewed this recipe, I was worried about the bean/banana combination.  The banana added a new dimension of sweet to balance the spice of the beans.  Next time I would use less coconut milk.  Glad I tried it!

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I've been wanting to try this now for awhile and finally had the opportunity tonight.
I did make some changes though...
I used a semi-ripe plantain instead of a banana. I also decided against using coconut milk even though I had it because I was afraid it'd be too heavy. I ended up using unsweetened vanilla almond milk for all the liquid and it was perfect. SLIGHTLY sweet like coconut milk, but not nearly as fatty or heavy. I served it with a side of Spanish style quinoa and a bit of tofutti sour cream. Thanks for the recipe!

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This was surprisingly good! I was nervous, but it was a snap to make, and it really does taste good enough to make again!  ;)b

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After all the rave reviews I figured I'd better try these.  I added cumin and skipped the soymilk like some others have suggested, and it was definitely good.  I made burritos.  Just a suggestion...out of my array of hot sauces I liked the vinegary one the best on this, probably because it helped counter-act the sweetness a little.  In the future I'll probably add a squeeze of lemon or lime juice to the beans.  But maybe that's just me. :) Great recipe though, and so easy.

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An astounding hit!!!

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absolutely simple to make, and delicious to boot. this is a new favorite!

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This was so delicious! I followed the recipe exactly except for adding a bit of cumin and cayenne instead of chili powder (b/c i didn't have any) and omitting the soy milk. I also used a ripe plantain instead of a banana.  I served my omni boyfriend and carnivore friend this and they LOVED it. what's most appealing is how simple and quick this dish is to make! Awesome recipe, thanks so much!

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This might sound like a weird combination but it is so good!! I didn't use the soymilk and only used 1 banana. It was so yummy!! ;)b

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Oooooh! This is one of our new favorites (which I wasn't expecting). I sauteed the green onions (3, I think) for a couple minutes, added a 25 oz can of black beans (rinsed), and added 1/2 can coconut milk, s, p, cayenne, cumin, and chili powder, and 1 banana. I didn't add the soy milk. I let it bubble for a while, but I wanted it saucy. I added the rest of the coconut milk to my brown rice, and added chives. Sooo good! I think I'll be making this for a visitor this week.  :D

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