Coconut-Ginger Black Beans

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About recipe

This comforting black bean dish combines coconut milk, fresh ginger, and lime for a flavorful meal that’s perfect as summer turns to fall. Serve with plantain chips, hot sauce, or over rice for an easy and satisfying meal.

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Ingredients (serves 4)

2 (15 oz) cans of black beans
2 tbsp olive oil
1.5 tsp ground cumin
3 tbsp minced ginger
1 (13 oz) can full-fat coconut milk
Salt and pepper
1.5 cups plantain chips
Juice of 1 lime
Hot sauce (optional)

Preparation

Rinse 1 can of black beans. In a large saucepan, heat the oil over medium heat. Add the cumin and half of the ginger and cook for 1-2 minutes. Add the rinsed black beans, the remaining whole can of black beans (with the liquid), and the coconut milk. Season with salt and pepper.
Bring to a boil over medium-high heat, then reduce to a simmer and cook. Stir occasionally until the beans are soft and the consistency has thickened, 15-20 mins. Mash some of the beans with a spoon as the mixture cooks.
Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper. Stir in the lime juice. Top with the plantain chips and hot sauce.

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