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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?

I just made this and omg it was soooo good!!! :) I added ginger and fresh tomatoes and used a red onion versus the white onion. This actually was just right!!! House smelling great and I am excited about eating more tomorrow.......

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It is so good, it look like delicious. <a href="http://bsian.com" title="คาสิโนออนไลน์">คาสิโนออนไลน์</a>

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This was really, really good. I didn't have any onions or mangoes, so I didn't add those, but I did add some turmeric, garam masala and instead of mango, pineapple. It ended up tasting like a tropical stew. Next time I think I'll add some sweet-potato and serve it over quinoa to really put it over the top. Yummm....

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This is quite tasty. The mango and avocado really add a nice flavor and texture.

I had trouble with the dried chilies - I think I chopped them too big, and they ended up feeling like little bits of plastic in with everything else. I think next time I'll use fresh.

Overall, though, excellent recipe.

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

Sorry it won't. Coconut water is the juice from the hollow of the coconut.  Coconut milk is the meat blended in water (much higher in fat, richer in taste, and a totally different consistency).  If you have some shredded coconut in your cupboard you can blend it yourself. There are multiple recipes on the web.

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This was bland for my husband and I (I doubled the cumin), the avocado and mango made it better for sure. Squeezing lime over it also helped.  I wouldn't make it again without some major alterations except that my 2 year old really liked it, so it goes down as a success in my book.

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This was phenomenal! I just got done eating it for the first time and had to get on here and review it. I added some more cumin, cayenne, and some cinnamon and ate it over brown rice. We will be fixing this often!

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Also, as the main dish, I really found this served 2 people and probably would not serve 4. But as a side dish it should serve 4.

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I substituted fresh pineapple for the mango and that worked well.

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Fresh cilantro goes really well with this dish; I think it is a must-add ingredient.

I had fun arranging the mango and avocado on top of the coconut beans to make everything look nice.  A dish to serve when entertaining -- it is just so pretty!

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