Coconut and Ginger Simmered Black Beans
This lovely and simple recipe is cozy, easy and comforting. Perfectly cooked black beans simmer lightly in a few very simple spices, getting us perfectly flavorful and soothing Coconut and Ginger Simmered Black Beans. This has been my kind of weather. Crisp and cool. And, I am always happy when I get in some extra sleep hours during the week. Small ask, big difference. I know, I sound like some kind of a sleep commercial. But, all things being equal the outlook in our spice chronicles kitchen is happy.
Seriously however, the past week has been so cozy. Offering us the kind of evenings, you want to nestle together with a good book or even readable cookbook and a warm cup of chai or cider. Or whatever inspires those warm and cozy thoughts and comfort.
While I made this with pre-cooked (in the instant pot) black beans, you can do this recipe all together in the instant pot. Thanks to my meal planning hacks class, I had cooked black beans on hand.
The Story of Coconut and Ginger Simmered Black Beans
This recipe has few ingredients that my vegan black bean makhani, but has a brightness in taste from the combination ginger and coconut milk. If you have a large non-reactive skillet, this can actually go into your oven and cook and simmer like any other casserole. So many different possibilities from one amazing base recipe. And then they all start with some gorgeous make ahead black beans. And yes, if you must you certainly can use canned black beans. After all, sometimes that is the way to go. Well, that is me and how I cook.
Some Tips and Tricks
Life gives us enough things to stress out over, cooking should not be one of them. A couple of things here, since I threw some options at ya, let me clarify them just a bit.
Instant Pot All the Way: Start with the sauce as described, add in black beans (preferably soaked) and cook on 6 minutes of pressure with a natural release. Here is how I tell you make perfect black beans
Stove Top with Uncooked Beans: Work in a heavy bottomed pot and simmer for at least 45 minutes.
Instant Pot, Cooked or Canned Beans: Work with the recipe as is. See notes for one pot.
How to Enjoy these Ginger and Coconut Simmered Black Beans
These beans fit in beautifully as a simple and spicy soup. So bowls of these with some bread on the side would not be unheard off. You could consider them a lighter take on Dal Makhani and serve them alongside Chicken Tikka Masala.
Here is wishing everyone a wonderful week ahead, full of apples, pumpkins and all things comforting.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon whole cumin seeds
- 1 tablespoon minced ginger
- 1 teaspoon red pepper flakes
- 3/4 cup diced tomatoes (can be canned)
- 1 cup of cooked black beans
- 3/4 cup coconut milk
- 1/2 cup water
- 1 teaspoon salt or to taste
- Fresh lime juice
- Dried fenugreek or mint leaves
- 1 teaspoon garam masala powder
Instructions
- Pre-heat the oven to 350 degrees.
- Heat the oil in a large (non reactive skillet) or Dutch Oven. Add in the cumin seeds and wait until they sizzle. Add in the minced ginger and cook for about 30 seconds.
- Add in the red pepper and tomatoes and cook until the tomatoes soften a little about 3 minutes.
- Add in the black beans and coconut milk and bring to a simmer and stir in the water and salt. Cover the skillet and place in the oven and let it cook undisturbed for about 45 minutes.
- Remove from the oven and stir well.
- Sprinkle with lemon juice, dried fenugreek leaves and the garam masala and serve with a side of rice or flatbreads.