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Coconut Black Beans
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Recipe submitted by Rebecca Lopez- Howes, 06/04/05
Coconut Black Beans
Ingredients (use
vegan versions
):
2 cans of black beans or 1/2 package of dried beans
1 can of coconut milk
2 teaspoons of cumin
3 large cloves of garlic pressed
2 to 3 whole dried chilies (use which ever is your favorite)
1/2 cup of chopped white onion
salt and pepper to taste
1 mango sliced
1 avocado sliced
Directions:
1. In a medium sauce pan add a little bit of cooking oil and the garlic and onions.. Let simmer on low for a few minutes.
2. Add the chili peppers and the cumin
3. Poor in the can of coconut milk and let all the ingredients mix together.
4. 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 10-15 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.
6. The mix will be soupy. Serve in bowls Best with tortillas. ENJOY!!!
Serves: 4
Preparation time: 25 min
sounds tasty - can't wait to try it.
Archived comment by: sugarkitty
This is a good recipe, but requires (at least I thought so) some modifications. First of all, I thought it could use some more seasoning - I added more cumin, lots of pepper, cinnamon, a little sugar... I can't remember what else. Also, I think I may use less than a can of coconut milk next time - I ended up cooking this for 30-45 mins so it wasn't so soupy. The mango and avocado really added a great layer to this dish, so be sure to include those as well. When all was said and done, my boyfriend described this dish as pleasantly surprising.
Archived comment by: kparsons
perfect
Archived comment by: majortom
I had jalapeno refried beans in the cupboard, so thought I'd risk it with these instead. Turned out smoother than would otherwise but delicious! Avocado/mango/spicy bean/coconut milk mixture was fabulous. Real hit with my boyfriend too who hates anything remotely like a meat substitute.
Archived comment by: charlym
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jelleoelle
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Re: Coconut Black Beans
«
Reply #1 on:
March 25, 2006, 09:54:41 AM »
One thing I really hate in a recipe is when amounts are given in cans or packages.
Like in this recipe it says "2 cans of black beans or 1/2 package of dried beans" and "1 can of coconut milk"
That is useless since cans and packages comes in many sizes. There is no such thing as a standard size.
Please always give amounts in weight or volume.
Besides that I must say the recipe sounds like I would like it a lot. I will try it tomorrow.
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sharway
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Eats more soup than the average vegan
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Re: Coconut Black Beans
«
Reply #2 on:
March 25, 2006, 11:07:30 AM »
Not my recipe, but 2-14 oz. cans is about 1/2 of a 1 lb. package of beans, so I would guess it's that measurement. Coconut milk almost always comes in the 14 or 15 oz. cans, at least here in the States, so that's what I would guess.
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jelleoelle
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Re: Coconut Black Beans
«
Reply #3 on:
March 25, 2006, 01:03:58 PM »
Thanks a lot. I will try those measurements.
I don't live in America, and here (Denmark) I see coconut cans in two sizes and packages of beans in many more sizes.
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sunshine98284
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Re: Coconut Black Beans
«
Reply #4 on:
May 07, 2006, 02:02:13 PM »
This is an awesome recipe! A wonderful blending of flavors. I did make a couple of modifications. I did not have whole dried chilies, so I used cayenne to taste. I also added brown rice to make it less soupy. Made an excellent burrito filling. I used dried beans and (after soaking overnight) cooked them with 1 cup brown rice and 2.5 cups water for 30 minutes (when rice and beans were almost done, but still a little firm). After 30 minutes I set aside and cooked the remaining ingredients as directed. I returned the rice and beans to the pot with the coconut milk mixture and simmered for another 15-20 minutes until all liquid was absorbed. Delicious! A word of warning, cooking the rice with the beans turned the rice purple, but saved a pot. They could be cooked separately, if one wished.
Thanks for the great recipe!
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neverfadetogray
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Re: Coconut Black Beans
«
Reply #5 on:
June 26, 2007, 04:07:59 AM »
This was a good starting recipe, although I found it to be bland with the listed amount of spices and flavors and decided to modify it. Aside from the cumin, I added lots of cajun and chile powder, turmeric and paprika, and even a little thyme and nutmeg. The end result was delicious and I'm still happy with this recipe, I just thought it needed a little tweaking for more flavor. The avocado and mango were great additions.
Thank you, I'll be making this again.
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thunderbox
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Re: Coconut Black Beans
«
Reply #6 on:
July 24, 2007, 11:30:14 AM »
I agree with less coconut milk. I also added the cinnamon and to bring it all together: orange zest (during cooking).
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baypuppy
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Re: Coconut Black Beans
«
Reply #7 on:
July 24, 2007, 11:44:03 AM »
we really liked this recipe. we added more spices and served it over rice. i like the soupyness of it when the rice is added--otherwise it is more like soup (but it would be a tasty soup if you added a touch more liquid). the mango and avocado really make this dish special.
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Rift36
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Re: Coconut Black Beans
«
Reply #8 on:
July 26, 2007, 03:46:07 PM »
DEAR GOD THE COMBINATION OF AVOCADO AND MANGO IS LIKE A SATURDAY MORNING TURNED INTO FOOD AND PUT IN MY MOUTH! As for the filling, it's boring without the fruit in it. I took other's suggestions and added a bunch more cumin, cinnamin, brown sugar. I used light coconut milk, might have worked better with regular. Also I browned 16oz of tofu, cubed and put in about 10 minutes before I added the beans. Also I added 3 cans of beans. I then cooked it down until it wasn't liquidy at all, the extra beans and tofu absorbed a lot. Ez and tasty.
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Camillus
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Re: Coconut Black Beans
«
Reply #9 on:
July 26, 2007, 03:57:19 PM »
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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laurabs
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Re: Coconut Black Beans
«
Reply #10 on:
August 16, 2007, 10:01:21 AM »
would coconut water work? that's all I have in my cupboard...
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nicklamon
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Re: Coconut Black Beans
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Reply #11 on:
August 28, 2007, 10:26:23 PM »
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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ladystokes
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Re: Coconut Black Beans
«
Reply #12 on:
December 02, 2007, 02:58:27 PM »
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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nuchita
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Re: Coconut Black Beans
«
Reply #13 on:
January 27, 2008, 01:29:03 PM »
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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marxistvegan
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Re: Coconut Black Beans
«
Reply #14 on:
January 27, 2008, 09:10:26 PM »
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
! I didn't even notice the fat! This is very yummy
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