Vegan Coconut-Ginger Black Beans

1. Prepare and Heat Ingredients

Begin by straining the black beans over a bowl to rinse off the excess liquid. Let them drain while you move on to heating the oil. Warm the coconut oil in a saucepan over medium heat. Once the oil is hot, stir in the ground cumin along with half of the grated ginger. You'll know the spices are well integrated when their aroma becomes more pronounced.

2. Cook Black Beans with Coconut Milk

To the saucepan, add the rinsed black beans and the second can of black beans with its liquid. Pour in the coconut milk and season the mixture with a generous pinch of kosher salt and a crack of black pepper. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Allow the beans to cook and the flavors to marry for about 15 to 20 minutes. If you prefer a thicker consistency, use the back of your spoon or a masher to lightly smash some of the black beans.

3. Finish with Ginger, Lime, and Garnish

While the beans are simmering, prepare your garnish by crushing the plantain chips coarsely or if you're using toasted coconut flakes, ensure they're ready to sprinkle. After the beans have simmered and thickened to your liking, stir in the remaining grated ginger and lime juice. Give it a taste and adjust the seasoning with more salt and black pepper if needed. Serve the coconut-ginger black beans hot, garnished with the crushed plantain chips or toasted coconut flakes, a sprinkle of lime zest, and a few dashes of hot sauce if you like a bit of heat.