Vegan Coconut-Ginger Black Beans

1. Prepare the Black Beans

Rinse one can of black beans under cold water and let it drain in a colander. Set aside in a bowl.

2. Create the Flavor Base

In a large saucepan on medium heat, melt coconut oil and stir in ground cumin or coriander and half of the grated ginger. Cook for 1-2 minutes until aromatic.

3. Combine Beans and Coconut Milk

Add both rinsed and unrinsed black beans to the saucepan along with their liquid. Pour in the coconut milk and season with kosher salt and black pepper. Bring to a gentle boil, then reduce to a simmer for 15-20 minutes until the sauce thickens.

4. Prepare the Garnish

Crush plantain chips into coarse pieces and mix with lime zest and extra black pepper for garnish.

5. Final Touches

Remove the saucepan from heat and stir in the remaining grated ginger and fresh lime juice. Adjust seasoning with salt and pepper if needed.