These coconut black beans cannot get much easier. You just need a little bit of time. 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 delicious when you squeeze 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 refrigerated coconut milk, often found near dairy milk, does work, but the beans will be slightly less creamy and rich.
2 cups dried black beans, picked through, rinsed (about 1 pound)
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 (14oz) can unsweetened coconut milk, about 1 3/4 cups
Water
Salt and ground black pepper
Handful fresh cilantro
1 lime
Optional toppings: tomatoes, avocado, and cojita cheese
1Add black beans, garlic, onion, bay leaf, cumin, cinnamon, and coconut milk to a large pot. Cover the beans with 2 inches of water.
2Bring to a boil, stir, and then reduce the heat to a low simmer. Cook uncovered until the beans are tender, 1 ½ to 2 hours. As they cook, stir the beans every once in a while and add extra water if they look dry.
3Remove the onion, garlic, and bay leaf when the beans are tender. Taste and season with salt and pepper (start with 1/4 teaspoon and go from there).
4Increase the heat to medium and bring to a rapid simmer. Simmer the beans, stirring often, until the liquid thickens, 5 to 10 minutes.
5Serve with fresh cilantro and a squeeze of lime. Top with optional toppings.