Black Beans With Coconut Milk And Honey Recipes

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FREJON (BEANS IN COCONUT MILK)



Frejon (Beans in Coconut Milk) image

A simple dish of cooked beans puréed with coconut milk, frejon is an ode to the coastal city of Lagos and its rich cultural diversity. Typically served with a seafood stew, it is accompanied here by a vibrant, chunky tomato sauce laced with the heat of habanero, the richness of red palm oil and a hit of umami from dried crayfish, which is optional but highly recommended. A garnish of garri (coarsely ground and dehydrated cassava) adds some necessary texture; lime zest and bright green herbs lends freshness.

Provided by Yewande Komolafe

Categories     dinner, beans, main course, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

2 cups dried Nigerian honey beans or adzuki beans
10 fresh thyme sprigs
1 fresh bay leaf
1 small yellow onion, peeled and halved
Kosher salt
3/4 to 1 cup unsweetened, full-fat coconut milk
2 tablespoons olive oil
1 red bell pepper, quartered, seeded and sliced crosswise into 1/4-inch-thick strips
2 garlic cloves, thinly sliced
1/2 red habanero chile
1 tablespoon dried crayfish powder or 2 tablespoons tiny dried shrimp (optional)
1 (14-ounce) can whole peeled tomatoes with their juices
1 tablespoon red palm oil
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves and tender stems
2 scallions, thinly sliced
1/2 lime, zest removed in strips and julienned, plus lime wedges, for serving
1/4 cup garri (fermented coarse ground cassava), optional

Steps:

  • Pick through the beans for rocks, bad grains or twigs. Transfer the beans to a large bowl and add cold water to cover by at least 2 inches. Allow to soak for 4 hours or up to 12 hours. Rinse the beans and transfer them to a large, heavy-bottomed pot. Add enough water to cover the beans by 2 inches.
  • Wrap the thyme, bay leaf and half the onion in a piece of cheesecloth and tie it with twine. Add to the pot and bring the mixture to a boil over high heat. Reduce to low, partly cover with a lid and simmer until the beans are completely tender, about 1 1/2 hours. Season with salt and allow beans to cool slightly in the cooking liquid. Discard the bouquet garni.
  • Strain the beans, discarding liquid, and transfer the beans to a food processor. Pour in 3/4 cup coconut milk and purée until smooth. Add more coconut milk for a smoother, thinner purée, if desired. Return the bean mixture to the pot, cover and keep warm on low heat, stirring occasionally to keep the bottom from scorching.
  • Thinly slice the remaining onion. Heat the olive oil in a medium skillet over medium-high. Add the sliced onion and bell pepper, and sauté, stirring occasionally, until softened and just beginning to brown around the edges, 4 to 5 minutes. Add the garlic, habanero and dried crayfish powder, if using, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, tearing the tomatoes into large chunks as you add them.
  • Add 1/4 cup water, bring to a simmer then reduce heat to low. Cook, stirring frequently, until sauce is slightly reduced and flavors meld together, about 6 minutes. Stir in the red palm oil and cook an additional 2 to 3 minutes. Remove from heat, discard the habanero, and season sauce to taste with salt.
  • Combine the mint, cilantro, scallions and lime zest in a small bowl. Divide the bean purée among bowls, top with a healthy spoonful of the chunky tomato sauce and garnish with the herb and lime zest mixture. Sprinkle the garri on top, if using, and serve with lime wedges.

CARIBBEAN COCONUT RICE AND BEANS



Caribbean Coconut Rice and Beans image

From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes.

Provided by Debbie R.

Categories     Rice

Time 28m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups coconut milk
1 bay leaf (or 1 tsp. peeled and minced fresh garlic) (optional)
1 1/2 cups short-grain rice (or long-grain...particularly jasmine)
salt
1/2 cup cooked beans (moist kidney, pinto, pink or black beans)

Steps:

  • Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
  • Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.

VEGAN COCONUT-GINGER BLACK BEANS



Vegan Coconut-Ginger Black Beans image

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

2 (15-ounce) cans black beans
2 tablespoons coconut oil or extra-virgin olive oil
1 1/2 teaspoons ground cumin or coriander
1 (3-inch piece) fresh ginger, peeled and finely grated (about 3 tablespoons)
1 (13-ounce) can full-fat coconut milk
Kosher salt and black pepper
1/2 cup plantain chips or toasted coconut flakes
1 teaspoon lime zest plus 2 tablespoons juice (from 1 lime)
Hot sauce, for serving (optional)

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.

BANANA AND BLACK BEAN SAUTE



Banana and Black Bean Saute image

Given to me by my friend Amanda, this is a variation of one she used to make at a restaurant. Delicious served on rice!

Provided by Lin Snow

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 15m

Yield 2

Number Of Ingredients 7

1 tablespoon cooking oil
1 banana, chopped
2 tablespoons honey
¾ (14.5 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
1 pinch salt
1 (14 ounce) can coconut milk

Steps:

  • Heat the oil in a skillet over medium-high heat; cook the bananas in the hot oil until hot, 2 to 3 minutes. Stir the honey and black beans with the bananas; cook and stir another 2 to 3 minutes. Stir the lime juice and salt into the mixture. Pour the coconut milk over the mixture and stir. Allow the mixture to simmer until hot, about 5 minutes. Serve hot.

Nutrition Facts : Calories 705.1 calories, Carbohydrate 62.5 g, Fat 49.3 g, Fiber 14.5 g, Protein 14 g, SaturatedFat 38.3 g, Sodium 620.1 mg, Sugar 24.6 g

COCONUT RICE WITH BLACK BEANS



Coconut Rice with Black Beans image

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

1 tablespoon butter
½ shallot, minced
1 cup uncooked jasmine rice
¾ cup coconut milk
1 cup water
1 pinch ground nutmeg
1 (15 ounce) can black beans, rinsed and drained

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

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