Black Beans with Coconut Milk and Honey
Elevate your weeknight dinner with this creamy and flavorful Black Beans with Coconut Milk and Honey recipe. Combining tender, slow-simmered black beans with the rich sweetness of coconut milk and honey, this dish strikes the perfect balance between savory and subtly sweet. Aromatics like sautéed onions, garlic, and cumin infuse warmth and depth, while a touch of fresh cilantro and a squeeze of lime brighten every bite. Packed with plant-based protein, this one-pot wonder is both comforting and wholesome, making it a versatile side dish or a satisfying vegetarian main. Easy to prepare and brimming with flavor, it’s a unique take on classic beans that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried black beans
- 1 can coconut milk
- 3 cups water
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Rinse the dried black beans thoroughly under cold water. Soak them in a large bowl with enough water to cover the beans by at least 2 inches. Let soak overnight, or for at least 8 hours.
Drain and rinse the soaked beans. In a medium stockpot, combine the beans with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 60–75 minutes, or until the beans are tender.
While the beans are cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 5–7 minutes, or until translucent.
Stir in the minced garlic and ground cumin, cooking for an additional 1–2 minutes until fragrant.
Once the beans are tender, drain any excess water and transfer them to the skillet with the onion mixture. Stir well to combine.
Add the coconut milk, honey, salt, and black pepper to the skillet. Stir everything together and bring the mixture to a gentle simmer over low heat. Let it cook for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Taste and adjust seasoning, adding more salt, pepper, or honey as desired.
Remove from heat and stir in the chopped cilantro. Serve warm, garnished with extra cilantro if desired, alongside lime wedges for squeezing over the top.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2877 mg | 125% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 68.8 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
