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Coconut Black Beans

What you need: 

1 tablespoon vegetable oil
3 large cloves garlic, pressed
1/2 cup chopped white onion
2 to 3 whole dried chilies (use which ever is your favorite)
2 teaspoons cumin
1 (15-ounce) can coconut milk
2 (15-ounce) cans black beans or 1/2 (16-ounce) package dried beans
salt, to taste
pepper, to taste
1 mango sliced
1 avocado sliced

What you do: 

1. In a medium sauce pan, heat a little bit of vegetable oil. Add the garlic and onions; simmer on low for a few minutes.
2. Add the chili peppers and the cumin.
3. Pour in the can of coconut milk and let all the ingredients mix together.
4. Rinse and drain the black beans and add to the mix. Salt and pepper to taste. (If you are using dried beans, prepare them as per the package and cook separately for 45 minutes before starting the rest of the mix.)
5. Let beans simmer for 10 to 15 minutes. While they are simmering, cut up the avocado and mango and place in a bowl on the table. (The mango and avocado should be eaten with the beans. I place them right on top. The sweetness of the mango and buttery texture of the avocado complement the spiciness of the beans.) The mix will be soupy. Serve in bowls Best with tortillas. ENJOY!!!

Preparation Time: 
25 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This is a pretty good base recipe, but needs some tweaking to be excellent. i think I achieved that. First off, I doubled the recipe. I used two 12oz cans of full-fat coconut milk, used one gigantic yellow onion,  doubled the cumin, added some coriander and thai red curry paste. I served it over brown jasmine rice with fried plantains and fresh cilantro and lime. It was a huge hit. Thank you for the idea!

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i want to just say again how much i love this recipe.  guh.  it's so good.

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so so so so so so so so good!  i made these exactly as the recipe goes and they were perfect!  i never thought they'd be good with avocado and mango at the same time, but they are perfect.  i also added a touch of shredded coconut on the top.  we had these on homemade pitas with a version of the morrocan soup that's on here somewhere and it was delightful!  had the leftovers for lunch and just ate the beans cold and they were great that way too.  yet another killer way to eat black beans that isn't just boring old mexican.  mmmmmm!

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Great recipe..I loved the avacodo and mango...would have never thought to combine the two with black beans! I love new and different foods, so this recipe was perfect!

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I am not one of those types that loves avocados but I do like mangos. The combination of beans, mangos and avocados never seemed appetizing :-\ to me, but it is delicious ;)b!  I didn't even notice the fat! This is very yummy

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yum yum..  a nice creamy (yeah, fatty, but eh..) dish full o' protein and my favorite: avocado.

I also added more spices: curry powder, garlic powder and a touch of cayenne instead of dried chiles.  I agree that without extra seasoning, it's a little bland.

otherwise, a good side or small main dish.

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this recipe was awesome.  wow.  i just added a bit of chili powder to it instead of the dried peppers and used light coconut milk. 

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Wow, I really enjoyed this.  I did add some extra spice (just chili powder and more cumin), lime juice and cilantro.  I served this with fried plantains!
Will make again!

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would coconut water work? that's all I have in my cupboard...

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This was a great easy meal.  We added a bunch of chipotle pepper powder, and it had a nice kick that complimented the avocado and mango, but didn't overpower their flavors.  Nice!

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