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
- 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.
- 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.
- 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