MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Coconut-Ginger Black Beans
Categories: Beans, Herbs, Citrus
Yield: 4 servings

30 oz (2 cans) black beans
2 tb Coconut oil
1 1/2 ts Ground cumin or coriander
1 (3") piece fresh ginger;
- peeled, finely grated
13 oz Can full-fat coconut milk
Salt & black pepper
1/2 c Plantain chips or toasted
- coconut flakes
1 ts Lime zest
+=PLS=+
2 tb Juice
Hot sauce; to serve

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.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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