These coconut black beans are the creamiest, most delicious beans! Thanks to canned coconut milk, they have a delicate coconut flavor, which is incredibly delicious when you squeeze fresh lime on top.
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.
Easy Coconut Black Beans
-
PREP
-
COOK
-
TOTAL
These coconut black beans cannot get much easier. You just need a little bit of time. Throw everything into a large pot and simmer until the beans are tender. Using coconut milk for the liquid makes the beans extra creamy. They have a delicate coconut flavor, which is delicious when you squeeze fresh lime on top before serving. When choosing the coconut milk, make sure it is unsweetened. For the creamiest beans, use full-fat canned coconut milk. Reduced-fat canned or refrigerated coconut milk, often found near dairy milk, does work, but the beans will be slightly less creamy and rich.
Makes 6 cups
You Will Need
2 cups dried black beans, picked through, rinsed (about 1 pound)
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
Directions
1Add black beans, garlic, onion, bay leaf, cumin, cinnamon, and coconut milk to a large pot. Cover the beans with 2 inches of water.
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.
Adam and Joanne’s Tips
- Coconut milk: One 14-ounce can of coconut milk should be close to 1 ¾ cups. If you are slightly under, simply add additional water to make up the missing liquid.
- Storing: Store coconut black beans covered in the refrigerator up to 5 days and in the freezer up to one month.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
1/2 cup
/
Calories
191
/
Protein
8 g
/
Carbohydrate
22 g
/
Dietary Fiber
8 g
/
Total Sugars
1 g
/
Total Fat
9 g
/
Saturated Fat
8 g
/
Cholesterol
0 mg
/
Sodium
104 mg
