Vegan Coconut-Ginger Black Beans
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2(15-ounce) cans black beans
- 2tablespoons coconut oil or extra-virgin olive oil
- 1½teaspoons 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
- ½cup plantain chips or toasted coconut flakes
- 1teaspoon lime zest plus 2 tablespoons juice (from 1 lime)
- Hot sauce, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
515 calories; 34 grams fat; 29 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 17 grams dietary fiber; 1 gram sugars; 16 grams protein; 770 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
- Step 2
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.)
- Step 3
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.
- Step 4
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.
Private Notes
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Cooking Notes
Samantha
Really bland! It was much better after I added a generous bunch of chopped spinach, some garlic, 1/4 c. of spicy mango sauce, and a little leftover smoked pulled pork I had on hand.
Fran
Very good. Used 3 cups unrinsed home-cooked beans with half their liquid, and opted for the coconut oil, coriander, and coconut flakes. Easily discernible taste of ginger and coconut. Hard to understand why anyone found it bland, unless it was under-seasoned. Served over steamed quinoa.
Joyce
I’m also surprised at the bland comment. I didn’t even add any topping and found it to be delightful. The lime at the end isn’t even necessary but takes it to another level. I used a half coriander and half cumin and made sure to add generous salt. It was a little soupier than I was expecting so I think I’ll drain/rinse both cans next time and maybe add a pinch of bouillon to make up for the lost bean water flavor.
Nathan
If this is really bland for you, you're not adding enough salt or lime juice.
arlyn
Oh my goodness, this was over the top delicious! I followed the recipe exactly! And I thought it was good enough without the lime juice and hot sauce. But they added complexity. I served with tortilla chips. Thank you Ali!
Sarah
Worried that it would be bland, I added garlic in with the ginger/cumin, and also topped with cilantro and stirred in some kale to make it a little more filling. Not remotely bland :)
Mini kitchen individual
Added 1 can green chilies, more like 2 tsp cumin, half of a chopped up red bell pepper, and an onion as well. Along with the other ingredients.
Cooker
Would help to revise recipe for starting with dried black beans vs. canned. This was bland - added extra cumin and lots of ginger - and whatever else you like. Green it up with spinach, too.
Grace
Turned out super delicious. I tossed in some leftover squash and served over rice. Next time I would probably not add any liquid from the beans, as it was very watery until it cooked down for quite a while
Libby
This is my kind of recipe! Low effort, good reward, comes together quickly and doesn’t leave me with a mountain of dirty dishes. Amen, Ali Slagle!
delicious!
I used ground cumin and coriander and this was delicious! The plantain chips with lime really made this impressive!
Riina
I used coconut cream instead of milk (shopping mistake) but it was just wonderful! Thank you, Ali!
Rebekah
This had a lot of flavor and I had it with coconut rice. Delicious!
Ellen
Delicious and simple. I've made this a few times with various Rancho Gordo black beans. The key is really the lime--if you don't add enough, it'll taste like nothing. But get that lime and salt in there and all the flavors pop.
Michael
One of my favorite dishes in the NYTimes collection. Affordable. Simple to cook. It presents well-beyond the effort to prepare. I'm a ginger-fanatic, adding more into Step 1. Don't skip the lime or the plantain chips. Frank's Red Hot was made for this dish.
Karin
I have generally been very impressed by the recipes provided by Nyt Cooking, but this one was incredibly bland if prepared according to the recipe. Quite disappointed.
Kim
Added chard and roasted okra; needs lots of lime and salt
Nolan
Delicious! Home made beans help with the depth of flavor and I go heavy on the ginger and lime. Served with tortillas chips and a mango jalapeño slaw.
GFS
I am also puzzled by the "bland" comment. I thought this was terrific. So simple. So tasty. Only substitution was lack of plantain chips so I used dried bread cubes (which I keep in a bowl on my counter for snacking).
B McV
Poured this over a roasted sweet potato and topped with a red cabbage/carrot/lime slaw and cilantro, instead of plantain chips. Also some grilled yellow squash and red peppers. A feast for the eyes, and deliciously healthy too! Will make again! Got some plantains ripening on the counter.
sarah
The recipe was very flavorful, used dried black beans over turmeric pearl couscous.
Amy
This recipes has great ROI from an effort and budget standpoint! Delicious topped with chopped cilantro and scallions.
Rebecca
Hugely flavourful, loved the topping of plantain chips, really made it. Not one bite of leftovers!
Kelly
Was just ok. Didn’t lack flavor, I just don’t think the sweetness and richness of the coconut did the black beans any favors. Cindy Pawlcyn’s black bean soup recipe from the Fog City Diner has been my gold standard for more than 30 years. Why mess with perfection!
Stefan CK
Obsessed! I typically go harder with the spices: a heaped tsp each of ground cumin and coriander, a 2:1:1 fresh ginger : garlic : white miso combo, a couple of partway-torn lime leaves in to steep during the simmer, glug of dark soy for salinity and colour, then once off heat roughly-chopped cilantro stirred through, slivered red onions for bite and substance, and artful drizzles of reserved coconut milk and chilli oil to finish. Leftovers bloom beautifully in the fridge overnight.
Jenny
I liked this recipe but it was hard to make the broth thick as directed. And I would use a little less ginger for a better flavor meld.
Carol
I printed this recipe and gathered the ingredients in anticipation of a visit from a vegan relative. She took over the kitchen and followed the recipe exactly. We carnivores loved the dish and she requested a copy of the recipe. A little sriracha was a good finishing touch. In retrospect, sorry we didn't get out the spinach from the refrig.
Sadie
Surprisingly good for how fast this came together. I added a couple cloves of garlic. Toppings and sides are what make this more of a substantial meal- served with corn muffins and sweet potato fries. Topped with cheese, coconut, cilantro, pepper flakes and sour cream !!
Victoria R
Fantastic bean dish. Added a few sautéed jalapeños to amp up the heat instead of hot sauce. Used Rancho Gordo midnight black beans which I soaked overnight and simmered in advance. Found just 15-20 minutes of simmering thickened the beans beautifully, and then mashed a few up for the velvety texture. Agree with others that the lime and salt are what takes this to the next level. Ate with a fried egg on top!
Sera
Topped with some raw yellow onions that i let sit in lime juice and salt, and added onion and garlic to the dish due originally to mixing up which coconut black bean soup I was making!! Adding the raw ginger and some more salt and lime juice really makes this dish shine. Great weeknight dinner.
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