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**
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.