Vegan Coconut Ginger Black Beans Recipes

VEGAN COCONUT-GINGER BLACK BEANS

Steps:

• 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.
• 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.)
• 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.
• 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.

SPINACH, COCONUT & BLACK BEAN CURRY

Steps:

• Coat a large skillet with oil and place it over medium heat. Add the onion, garlic, ginger and serrano pepper. Sauté until the onion is soft and translucen, about 5 minutes.
• Add the beans and lime juice. Flip a few times to incorporate and cook for 2 minutes. Lightly mash about half of beans with a fork or potato masher. Add the coconut milk, broth, garam masala, coriander, cardamom and cayenne. Bring the mixture to a simmer and lower the heat. Allow to simmer over low heat, stirring occasionally, for 10 minutes, adding a bit of water if it becomes too thick.
• Stir in the spinach and cook just until wilted, about 2 minutes. Remove from heat. Season with salt and pepper to taste.
• Divide among bowls or plates. Serve with rice and sprinkle with fresh cilantro.

BLACK BEAN CURRY (VEGAN AND HEALTHY)

Steps:

• In a large pan, start by cooking the onion and pepper until softened, about 5 minutes. Use a small amount of oil if desired to prevent the veggies from sticking to the pan.
• Then, add the cinnamon stick, garlic, ginger, curry powder and a good pinch of salt and pepper. Cook for about 1 minute while stirring.
• Add the tomatoes, maple syrup, water and stir. Bring to a simmer and keep cooking for about 7-10 minutes (uncovered) or until the veggies are tender and the mixture a little thicker. Then, add the black bean and coconut yogurt, stir and cook for a few minutes until desired consistency. Add a splash of water if too much water has evaporated and add more coconut yogurt if you want a creamier/thicker consistency.
• Remove from the heat, take the cinnamon stick out, add the cilantro and stir to combine. Taste and adjust the seasoning.
• Serve over rice with a dollop of yogurt and some more fresh cilantro. Enjoy!