I absolutely love black beans, and these coconut black beans have quickly become a favorite way to cook them. They really couldn’t be any easier! Just toss the beans, coconut milk, garlic, onion, and spices into a large pot and simmer until the beans are tender and creamy and the liquid has thickened slightly. I love serving these beans with cilantro lime rice or Mexican rice. They’re also fantastic as a filling for burritos! And as a bonus, unlike many bean recipes, you don’t need to soak the black beans before cooking.
Key Ingredients
Black Beans: This recipe calls for 2 cups of dried beans, which is about 1 pound. Most bags sold in stores are 1 pound. Coconut Milk: For the best results, use a 14-ounce can of full-fat coconut milk. Light coconut milk will still work but will not make the beans as creamy. Garlic and Onion: I toss whole garlic cloves and half an onion into the pot with our beans, adding light garlic and onion aroma and flavor. Spices: This recipe keeps the seasoning simple yet flavorful with a bay leaf, ground cumin, a pinch of cinnamon, salt, and pepper. Cilantro and Lime: Just before serving, top the beans with fresh cilantro and a squeeze of lime juice. Feel free to add other toppings you enjoy, such as chopped tomatoes, onions, pickled onions, or crumbled cojita cheese.
How to Make Coconut Black Beans
One of the best things about this recipe is how easy it is! You’ll combine all the ingredients in a pot and simmer until the beans are creamy and tender. You’ll be adding dried black beans, spices, garlic, half an onion, coconut milk, and water to the pot. It’s important to use unsweetened coconut milk for this recipe. We experimented with coconut water, but the sugar content made the beans overly sweet and imparted a strong coconut flavor. Unsweetened coconut milk, on the other hand, adds a lovely creaminess and a subtle coconut hint. The spices provide depth, while the onion and garlic enhance the aroma and flavor of the beans. After simmering for 1 ½ to 2 hours, the beans will be tender. To achieve a thicker consistency, increase the heat slightly and simmer until the liquid reduces and clings to the beans. These creamy coconut black beans are incredibly versatile. While I enjoy them straight from the pot, they’re also delicious, served over rice, in tortillas, with eggs, or alongside virtually any dish. For a complete meal, try these coconut black beans with our easy ground pork tacos, creamy avocado lime sweet potato noodles, or these chicken fajitas. 3 cloves garlic, smashed and peeled 1/2 medium onion, peeled, left unchopped 1 bay leaf 1 teaspoon ground cumin 1/8 teaspoon ground cinnamon 1 (14oz) can unsweetened coconut milk, about 1 3/4 cups Water Salt and ground black pepper Handful fresh cilantro 1 lime Optional toppings: tomatoes, avocado, and cojita cheese 2Bring to a boil, stir, and then reduce the heat to a low simmer. Cook uncovered until the beans are tender, 1 ½ to 2 hours. As they cook, stir the beans every once in a while and add extra water if they look dry. 3Remove the onion, garlic, and bay leaf when the beans are tender. Taste and season with salt and pepper (start with 1/4 teaspoon and go from there). 4Increase the heat to medium and bring to a rapid simmer. Simmer the beans, stirring often, until the liquid thickens, 5 to 10 minutes. 5Serve with fresh cilantro and a squeeze of lime. Top with optional toppings.
