Cozy slow cooked coconut beans Recipe

Sometimes I crave a bowl of something warm and deeply savory that basically cooks itself while I go about my day. These slow cooked coconut beans satisfy that need for rich comfort without requiring hours of standing over the stove.

I love how the coconut milk slowly reduces to create a velvety sauce that coats every single bean. This recipe transforms simple pantry staples into a meal that feels special enough for guests yet simple enough for a Tuesday.

The Magic Behind These Slow Cooked Coconut Beans

The texture here is what truly sets this dish apart from standard stewed legumes. Long simmering times allow the slow cooked coconut beans to become incredibly tender without turning into mush.

You will appreciate how flexible this method is depending on what spices or aromatics you have in your kitchen. It is one of those forgiving recipes that welcomes creativity while guaranteeing a hearty result every time.

The balance of savory aromatics with the natural sweetness of coconut milk creates a complex flavor profile. My family asks for this regularly because it feels indulgent but remains wholesome and nourishing.

If this cozy dish hit the spot, you’ll want to try my Hearty Green Chile Stew next for another warming option. My Easy Cheesy Baked Ravioli Recipe also delivers the same satisfying comfort that makes weeknight cooking stress-free.

Everything You Need for Perfect Slow Cooked Coconut Beans

Here is what you will need to get started:

• Dried White Beans: Navy beans or Great Northern beans work best for their creamy interior.
• Full-Fat Coconut Milk: Provides the essential richness and silky texture for the sauce.
• Vegetable Broth: Adds savory depth to the cooking liquid as the beans simmer.
• Onion: A yellow or white onion forms the aromatic base of the dish.
• Garlic: Fresh cloves minced finely add punchy flavor that mellows during cooking.
• Fresh Ginger: Grated ginger cuts through the richness with a bright and spicy note.
• Ground Turmeric: Gives the beans a beautiful golden color and earthy flavor.
• Ground Cumin: Adds a warm and slightly smoky undertone to the spice blend.
• Thyme: Dried thyme leaves bring a subtle herbal background note.
• Lime Juice: Fresh acidity is crucial to balance the creamy coconut fat at the end.
• Cilantro: Chopped fresh leaves add color and a fresh finish before serving.
• Salt and Black Pepper: Essential for waking up all the other flavors in the pot.
• Olive Oil: Used to sauté the aromatics before the liquid is added.

My Method for Slow Cooked Coconut Beans

Let’s get cooking:

1. Begin by preparing your beans and aromatics to build the flavor foundation. Rinse your dried beans thoroughly under cold water and pick out any stones or debris. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until it shimmers. Add the diced onion and cook for about five minutes until it becomes translucent and soft. Stir in the minced garlic, grated ginger, turmeric, cumin, and thyme, cooking for just one minute until the spices become incredibly fragrant and fill the kitchen with their scent.
2. Add the rinsed beans to the pot and pour in the coconut milk and vegetable broth. Stir everything gently to combine and scrape up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a heavy lid and let the slow cooked coconut beans simmer undisturbed. You want to maintain a very gentle bubble for about an hour and a half to two hours, checking occasionally to ensure the liquid hasn’t evaporated too quickly.
3. Once the beans are completely tender and creamy on the inside, remove the lid. If the sauce looks too thin, let it simmer uncovered for another ten to fifteen minutes to thicken to your liking. Remove the pot from the heat and stir in the fresh lime juice. Taste the beans carefully and season generously with salt and black pepper now that they are fully cooked. Garnish with plenty of fresh cilantro just before bringing the pot to the table.

My Slow Cooked Coconut Beans Secrets

Do not rush the cooking process if you want that signature creamy texture. Simmering the slow cooked coconut beans on low heat ensures the skins stay intact while the insides turn buttery soft.

I always recommend using full-fat coconut milk rather than the light version for this specific dish. The higher fat content prevents the sauce from separating and provides the rich mouthfeel that makes this recipe work.

Salt your beans only after they have softened completely to prevent them from staying tough. Adding acidity like lime juice at the very end brightens the slow cooked coconut beans and cuts through the richness.

Best Ways to Enjoy Slow Cooked Coconut Beans

I usually ladle these beans over steamed jasmine rice or quinoa to soak up all that extra sauce. A side of toasted flatbread makes a wonderful vessel for scooping up every last drop of the slow cooked coconut beans.

Fresh herbs like cilantro or scallions add a necessary pop of color and freshness right before serving. You can also add a dollop of yogurt or a slice of avocado to enhance the creamy consistency.

I’d love to see how this turned out for you, so be sure to follow me on Pinterest.

Slow Cooked Coconut Beans

---

• Author: Amelia Bryan
• Total Time: 2 hr 15 min
• Yield: 6 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Creamy and savory beans simmered in aromatic coconut milk and spices for a comforting plant-based meal.

---

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 1 lb dried navy beans or Great Northern beans, rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• 1 tbsp fresh lime juice
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped

---

Instructions

1. Begin by preparing your beans and aromatics to build the flavor foundation. Rinse your dried beans thoroughly under cold water and pick out any stones or debris. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until it shimmers. Add the diced onion and cook for about five minutes until it becomes translucent and soft. Stir in the minced garlic, grated ginger, turmeric, cumin, and thyme, cooking for just one minute until the spices become incredibly fragrant and fill the kitchen with their scent.
2. Add the rinsed beans to the pot and pour in the coconut milk and vegetable broth. Stir everything gently to combine and scrape up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a heavy lid and let the slow cooked coconut beans simmer undisturbed. You want to maintain a very gentle bubble for about an hour and a half to two hours, checking occasionally to ensure the liquid hasn’t evaporated too quickly.
3. Once the beans are completely tender and creamy on the inside, remove the lid. If the sauce looks too thin, let it simmer uncovered for another ten to fifteen minutes to thicken to your liking. Remove the pot from the heat and stir in the fresh lime juice. Taste the beans carefully and season generously with salt and black pepper now that they are fully cooked. Garnish with plenty of fresh cilantro just before bringing the pot to the table.

Notes

Soaking the beans overnight can reduce cooking time by about 30 minutes, but isn’t strictly necessary.

• Prep Time: 15 min
• Resting Time: 5 min
• Cook Time: 2 hr
• Category: Dinner
• Method: Simmering
• Cuisine: Fusion

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 10g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 0mg

Keywords: slow cooked coconut beans, vegan bean recipe, coconut curry beans, creamy white beans