Equipment
Ingredients
Aromatics & Spices
- 15 ml coconut oil
- 1 yellow onion, finely diced
- 15 g fresh ginger, minced or grated
- 3 garlic, minced
- 4 g ground cumin
Base
- 480 g canned black beans, drained and rinsed
- 400 ml full-fat coconut milk
- 120 ml vegetable broth, low-sodium
Finishing
- 30 ml lime juice, freshly squeezed
- 4 g sea salt
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Heat the coconut oil in a medium pot or Dutch oven over medium heat. Add the finely diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced ginger, minced garlic, and ground cumin. Cook for 1 minute until highly aromatic, stirring constantly to prevent the garlic from burning.
Add the drained black beans, full-fat coconut milk, and vegetable broth to the pot. Stir to combine. Bring the mixture to a gentle simmer around 90°C/195°F. Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until the liquid reduces into a thick, creamy sauce that coats the beans.
Remove the pot from the heat. Stir in the fresh lime juice and sea salt. Taste the broth and adjust the seasoning with more salt or lime juice if desired.
Ladle the creamy beans into serving bowls. Garnish with roughly chopped fresh cilantro and serve warm as a light main course or a hearty side dish.
Chef's Notes
- Using full-fat canned coconut milk is essential for achieving the creamy, rich texture. Light coconut milk or carton coconut milk beverage will result in a thin, watery broth.
- Rinsing canned beans removes excess starch and canning sodium, giving you absolute control over the final seasoning and texture of the stew.
- Adding the lime juice off the heat preserves its bright, volatile aromatic compounds and prevents the acid from splitting the hot coconut emulsion.
- For deeper flavor, allow the finished stew to rest off the heat for 10 minutes before serving. This lets the ginger and cumin fully permeate the coconut broth.
Storage
Refrigerator: 5 days — Store in an airtight container. The sauce will thicken significantly as it cools.
Freezer: 3 months — Freeze in portioned containers. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or vegetable broth to loosen the sauce.
