Easy Creamy Coconut Black Beans Recipe
Easy creamy coconut black beans made completely from scratch. See how to make the creamiest black beans ready for any meal. You only need one pot! Jump to the Coconut Black Beans Recipe or read on to see our tips for making it.
We are so excited to share these with you. The method for these beans was inspired by Serious Eat’s no-soak method for black beans. The coconut milk addition was inspired by the Saint and the Sinner (a restaurant in our hometown of Walla Walla). It was there that we first tasted coconut black beans. The moment we did, we knew we wanted to share our own version with you.
YOU MAY ALSO LIKE: Make this vegetarian bean chili recipe with dried beans or canned. It’s so flexible you can cook it on the stove or use your slow cooker! See the Utterly Delicious Bean Chili Recipe.
How to Make the Creamiest Black Beans from Scratch
When we first made these, we were amazed at just how easy they are. Unlike many bean recipes, you don’t need to soak the black beans before cooking. (As an example, we soak dried chickpeas overnight before cooking them.)
To make them, throw everything into a pot then cook at a very low simmer until the beans are creamy and tender. In the photo below, you can see that we add dried black beans, spices, garlic, half an onion, coconut milk and water to the pot.
It’s important to use unsweetened coconut milk. We first tried coconut water, but that has sugar. It made the beans taste sweet with a strong coconut flavor. The unsweetened coconut milk adds creaminess to the beans and gives them a delicate coconut flavor. The spices add backbone and the onion and garlic act as aromatics, helping the beans smell and taste incredible.
After 1 1/2 to 2 hours of cook time, the beans are tender. To finish, we increase the heat a little and simmer the liquid down until it’s thick and sticks to the beans. These are so creamy and are excellent with a variety of dishes. I basically eat them out of the pot with a spoon, but they are fantastic served over rice, in tortillas, with eggs and just about anything else you can think of.
Serve these coconut black beans with our Crave-Worthy Ground Pork Tacos, our Creamy Avocado Lime Sweet Potato Noodles, these Healthy Baked Sweet Potatoes with Tomato Avocado Salsa or our Easy, Garlic Citrus Marinated Chicken Fajitas.
Easy Creamy Coconut Black Beans Recipe
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**
You Will Need
2 cups dried black beans, picked through, rinsed (about 1 pound), *not currently tested with canned beans
3 cloves garlic, smashed and peeled
1/2 medium onion, peeled, left unchopped
1 bay leaf
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 3/4 cups can unsweetened coconut milk, see notes
Salt and ground black pepper
Handful fresh cilantro
Optional toppings: Tomatoes, avocado and cheese
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.
Adam and Joanne's Tips
- Coconut milk: One 14-ounce can of coconut milk should be close to 1 3/4 cups. If you are slightly under, simply add additional water to make up the missing liquid.
- Store cooked black beans covered in the refrigerator up to 5 days and in the freezer up to one month.
- The no-soak method for cooking black beans was adapted and inspired by “The Lazy Cook’s Black Beans” from Serious Eats.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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