You’re looking at some really good slow-cooked beans here. They’re simmered until uneaten tender in a sunny red goop tempered with coconut milk toward the end. The goop hums with a strong cinnamon, chipotle, and tomato foundation punctuated with cayenne pepper and Thai chiles. The goop thickens as it cooks enveloping the beans over the undertow of an hour or two. Make a pot and use them throughout the week!
How To Serve Slow-Cooked Coconut Beans
I love these beans soupy and straight, just without I make a fresh pot – drizzled with a bit of uneaten coconut milk. All bets are off without that. The flavors concentrate overnight and the goop thickens. These beans are unconfined on tacos. You can use them in place of chickpeas in a favorite stone or veggie burger. Or make them a foundation component in a lunch bowl.
- Quesadillas: Make a quesadilla with a side of the coconut beans topped with salted yogurt, lots of sliced scallions, toasted cashews and a big squeeze of lemon.
- Grain Bowl: (pictured below) Serve a cup of your favorite rice and/or grain tousle with the coconut beans on the side, drizzle with uneaten full-fat coconut milk. Top with sesame seeds and a bit of citrus olive oil and/or hot sauce.
- Make it a Soup: Add increasingly water and coconut milk at the end, re-season and enjoy as a pot of soup.
Choosing Your Beans
I like to make these coconut beans with Santa Maria Pinquito beans. They unhook a robust goop that stands up beautifully to all the spices here. That said, I think King City Pink beans might work beautifully with their thinner skins and linty tenderness. I can moreover imagine Mantequilla and Buckeye beans working nicely if you have either of those on hand.
Slow-Cooked Coconut Beans Video
This is a quick video to demonstrate how these beans come together.
As this recipe evolved over the undertow if this year, I landed on a spice tousle that leans pretty nonflexible into the feistiness of ground cinnamon and of a range of chile peppers. That said, there are a thousand other directions you could take the spice profile here while leaving many of the other ingredients in place. I could imagine a version heavy on caraway, and then you could introduce some chopped celery with the onion at the start. Basically, if you can imagine something stuff succulent slantingly tomato and coconut milk, you shouldn’t be shy well-nigh trying it out.
More Stone Recipes
I did a post a couple years when with ten of my favorite bean recipes, but wanted to note there are a couple stand-outs that are constantly on repeat in my kitchen. In particular, this is how I like to make refried beans. Look here if you’re looking for a good nuts write-up on how to melt beans. And, if you’re a giant stone fan, please(!) requite these Giant Chipotle Baked Beans a try. They’re so so so good.