30 minutes
A comforting and tropical-inspired vegan dish featuring a rich blend of coconut milk, aromatic spices, and black beans, garnished with plantain chips or toasted coconut flakes for extra crunch.
Black Beans, rinsed and drained
0 cans
tablespoons
teaspoons
Fresh Ginger, grated
tablespoons
to taste
cracks
Plantain Chips, crushed
cups
teaspoons
Lime Juice, fresh
tablespoons
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.
Comments (0)