Best 6 Black Beans With Coconut Water Recipes
Discover a delightful culinary journey with black beans simmered in the refreshing essence of coconut water. This tantalizing dish, originating from the vibrant Caribbean, captivates taste buds with its harmonious blend of flavors. Immerse yourself in our diverse collection of black bean recipes, each one carefully crafted to satisfy your cravings. From the classic Cuban black beans, bursting with aromatic spices, to the innovative black bean burgers, brimming with hearty goodness, our recipes offer a symphony of textures and tastes. Indulge in the creamy delight of coconut-infused black bean soup or relish the zesty kick of black bean tacos. Whether you seek a comforting side dish, a wholesome main course, or a satisfying snack, our black bean recipes promise an unforgettable culinary experience. Embark on this culinary adventure and let the vibrant flavors of the Caribbean dance on your palate.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK BEANS WITH COCONUT WATER
Amazing black beans with coconut water for serving over jasmine rice. Even my Cuban in-laws love it!
Provided by Shawn T
Categories Side Dish Beans and Peas
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Cook and stir bacon, onion, and jalapeno over medium heat in a medium-sized soup pot until bacon begins to brown and is mostly cooked through, about 5 minutes. Stir in black beans, coconut water, white cooking wine, cumin, and bay leaf. Cover and cook over medium heat until thickened, about 1 hour.
Nutrition Facts : Calories 114 calories, Carbohydrate 17.5 g, Cholesterol 4 mg, Fat 1.9 g, Fiber 6.3 g, Protein 6.7 g, SaturatedFat 0.6 g, Sodium 502.7 mg, Sugar 0.6 g
EASY CREAMY COCONUT BLACK BEANS
This no-soak black beans recipe cannot really get much easier. 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 absolutely delicious when you squeeze a little 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 the refrigerated coconut milk often found near dairy milk does work, the beans will just be slightly less creamy and rich. **Not currently tested with canned black beans. We are working on a method and will share as soon as we can**
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 2h5m
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Add black beans, garlic, onion, bay leaf, cumin, cinnamon and the coconut milk to a large pot. Cover the beans with 2 inches of water. Bring to a boil, stir then reduce the heat to a low simmer. Cook uncovered, until the beans are tender, 1 1/2 to 2 hours. As they cook, stir the beans every once and a while and add extra water if they look dry.
- When the beans are tender, remove the onion, garlic and bay leaf. Taste and season with salt and pepper (start with 1/4 teaspoon to 1/2 teaspoon salt). Increase the heat to medium and bring to a rapid simmer. Simmer the beans, stirring often, until the liquid thickens, 5 to 10 minutes. Serve with fresh cilantro and a squeeze of lime. Chopped tomatoes and avocado are also excellent added to the top of the beans.
Nutrition Facts : ServingSize 1/2 cup, Calories 191, Protein 8 g, Carbohydrate 22 g, Fiber 8 g, Sugar 1 g, Fat 9 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 104 mg
COCONUT LIME BLACK BEANS
Provided by Damaris Phillips
Categories side-dish
Time 8h50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak the beans overnight in cold water to cover.
- Drain the beans and transfer them to a large saucepan. Cover with 3 cups cold water, the coconut water and 2 teaspoons salt, set over medium heat and bring to a boil. Boil for 2 minutes, then turn the heat down to low, cover and cook until tender; depending upon the age of the beans, this will take between 30 and 45 minutes (older beans take longer).
- When tender, add the coconut oil and lime juice and season with salt and pepper. Pour into a serving dish and garnish with the green onions.
COCONUT RICE WITH BLACK BEANS
Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian foods.
Provided by Kim
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 27.2 g, Cholesterol 5.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 19 mg, Sugar 0.2 g
BLACK BEAN AND COCONUT MILK SOUP
From Fitness magazine February 2006. Very easy to make and vegan, too! As a suggestion, serve with Recipe #118085. Also, I like to cook up a pot of brown rice and add a large spoonful to each serving of soup for a complete meal in a bowl. Finally, I have reduced the coconut milk by half and the soup was still delicious! There you go!
Provided by COOKGIRl
Categories Black Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot over medium heat, warm the olive oil. Add the onion, garlic, cumin and chipotle. Saute, stirring occasionally for approximately 5 minutes.
- Add 1/2 cup water, reducing heat to low, continuing to cook for 12-15 minutes or until onion is softened.
- Add the black beans (plus the bean liquid if using canned), coconut milk, and 2 1/2 cups water or stock. Increase heat to high and bring to a boil.
- Reduce the heat to medium-low and simmer the soup for 15 minutes.
- Scoop out 1 cup of the beans and some liquid; place in a mixing bowl. Puree the 1 cup of beans until smooth then return to the soup pot. Stir to thicken, blending more beans if you wish to desired consistency. (Or you can use a hand held immersion blender and blend the soup that way.).
- Adjust seasoning if necessary, adding salt and pepper as needed.
- Garnish each serving with lime wedges, diced white onion and cilantro leaves and diced tomatoes.
VEGAN COCONUT-GINGER BLACK BEANS
The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.)
- 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.
- 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.
Tips:
- Choose high-quality black beans. Look for beans that are plump, free of wrinkles, and have a deep black color.
- Soak the black beans overnight before cooking. This will help to reduce the cooking time and make the beans more digestible.
- Use fresh coconut water. If you don't have fresh coconut water, you can use unsweetened coconut milk diluted with water.
- Add aromatics to the pot when cooking the black beans. This will help to infuse the beans with flavor. Some good options include garlic, onion, celery, and bay leaves.
- Season the black beans to taste. You can add salt, pepper, cumin, chili powder, or other spices to taste.
- Serve the black beans with your favorite sides. Some good options include rice, tortillas, or salad.
Conclusion:
Black beans with coconut water is a delicious and healthy dish that is easy to make. It is a good source of protein, fiber, and vitamins and minerals. This dish can be enjoyed as a main course or a side dish. The addition of coconut water gives the black beans a unique and flavorful twist.
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