Vegan Coconut-Ginger Black Beans
Updated Dec. 18, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2(15-ounce) cans black beans
- 2tablespoons coconut oil or extra-virgin olive oil
- 1½teaspoons ground cumin or coriander
- 1(3-inch piece) fresh ginger, peeled and finely grated (about 3 tablespoons)
- 1(13-ounce) can full-fat coconut milk
- Kosher salt and black pepper
- ½cup plantain chips or toasted coconut flakes
- 1teaspoon lime zest plus 2 tablespoons juice (from 1 lime)
- Hot sauce, for serving (optional)
Nutritional analysis per serving (4 servings)
515 calories; 34 grams fat; 29 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 17 grams dietary fiber; 1 gram sugars; 16 grams protein; 770 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
- Step 2
Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
- Step 3
Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
- Step 4
Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.
Private Notes
Comments
Very good. Used 3 cups unrinsed home-cooked beans with half their liquid, and opted for the coconut oil, coriander, and coconut flakes. Easily discernible taste of ginger and coconut. Hard to understand why anyone found it bland, unless it was under-seasoned. Served over steamed quinoa.
Really bland! It was much better after I added a generous bunch of chopped spinach, some garlic, 1/4 c. of spicy mango sauce, and a little leftover smoked pulled pork I had on hand.
I’m also surprised at the bland comment. I didn’t even add any topping and found it to be delightful. The lime at the end isn’t even necessary but takes it to another level. I used a half coriander and half cumin and made sure to add generous salt. It was a little soupier than I was expecting so I think I’ll drain/rinse both cans next time and maybe add a pinch of bouillon to make up for the lost bean water flavor.
I was late getting home from work and needed something quick and comforting. This soup was perfect. With the lime it has a nice subtle flavor. Though it would be easy to add a little chipotle in adobe sauce if spice is what you're looking for. I found it perfect as written.
Made as directed and it’s delicious! But- I wanted a one pot meal, so added some leftover beef (apologies to the vegans) and sautéed veggies (onion, bell pepper, and chayote squash), and some cilantro as suggested by others. So good. I’ll be making this as is or as a base for a heartier stew many times again!
While this sounds delicious, there's nothing "light" about it. 29g of sat fat per serving? That's 45% more than DV (20g).