These coconut black beans are the creamiest, most delicious beans! Thanks to canned coconut milk, they have a delicate coconut flavor, which is incredibly delicious when you squeeze fresh lime on top.
I absolutely love black beans, and these coconut black beans have quickly become a favorite way to cook them. They really couldn’t be any easier! Just toss the beans, coconut milk, garlic, onion, and spices into a large pot and simmer until the beans are tender and creamy and the liquid has thickened slightly.
I love serving these beans with cilantro lime rice or Mexican rice. They’re also fantastic as a filling for burritos! And as a bonus, unlike many bean recipes, you don’t need to soak the black beans before cooking.
Key Ingredients
- Black Beans: This recipe calls for 2 cups of dried beans, which is about 1 pound. Most bags sold in stores are 1 pound.
- Coconut Milk: For the best results, use a 14-ounce can of full-fat coconut milk. Light coconut milk will still work but will not make the beans as creamy.
- Garlic and Onion: I toss whole garlic cloves and half an onion into the pot with our beans, adding light garlic and onion aroma and flavor.
- Spices: This recipe keeps the seasoning simple yet flavorful with a bay leaf, ground cumin, a pinch of cinnamon, salt, and pepper.
- Cilantro and Lime: Just before serving, top the beans with fresh cilantro and a squeeze of lime juice. Feel free to add other toppings you enjoy, such as chopped tomatoes, onions, pickled onions, or crumbled cojita cheese.
How to Make Coconut Black Beans
One of the best things about this recipe is how easy it is! You’ll combine all the ingredients in a pot and simmer until the beans are creamy and tender. You’ll be adding dried black beans, spices, garlic, half an onion, coconut milk, and water to the pot.
It’s important to use unsweetened coconut milk for this recipe. We experimented with coconut water, but the sugar content made the beans overly sweet and imparted a strong coconut flavor. Unsweetened coconut milk, on the other hand, adds a lovely creaminess and a subtle coconut hint. The spices provide depth, while the onion and garlic enhance the aroma and flavor of the beans.
After simmering for 1 ½ to 2 hours, the beans will be tender. To achieve a thicker consistency, increase the heat slightly and simmer until the liquid reduces and clings to the beans. These creamy coconut black beans are incredibly versatile. While I enjoy them straight from the pot, they’re also delicious, served over rice, in tortillas, with eggs, or alongside virtually any dish.
For a complete meal, try these coconut black beans with our easy ground pork tacos, creamy avocado lime sweet potato noodles, or these chicken fajitas.
Easy Coconut Black Beans
- PREP
- COOK
- TOTAL
These coconut black beans cannot get much easier. You just need a little bit of time. Throw everything into a large pot and simmer until the beans are tender. Using coconut milk for the liquid makes the beans extra creamy. They have a delicate coconut flavor, which is delicious when you squeeze fresh lime on top before serving. When choosing the coconut milk, make sure it is unsweetened. For the creamiest beans, use full-fat canned coconut milk. Reduced-fat canned or refrigerated coconut milk, often found near dairy milk, does work, but the beans will be slightly less creamy and rich.
You Will Need
2 cups dried black beans, picked through, rinsed (about 1 pound)
3 cloves garlic, smashed and peeled
1/2 medium onion, peeled, left unchopped
1 bay leaf
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 (14oz) can unsweetened coconut milk, about 1 3/4 cups
Water
Salt and ground black pepper
Handful fresh cilantro
1 lime
Optional toppings: tomatoes, avocado, and cojita cheese
Directions
1Add black beans, garlic, onion, bay leaf, cumin, cinnamon, and coconut milk to a large pot. Cover the beans with 2 inches of water.
2Bring to a boil, stir, and then reduce the heat to a low simmer. Cook uncovered until the beans are tender, 1 ½ to 2 hours. As they cook, stir the beans every once in a while and add extra water if they look dry.
3Remove the onion, garlic, and bay leaf when the beans are tender. Taste and season with salt and pepper (start with 1/4 teaspoon and go from there).
4Increase the heat to medium and bring to a rapid simmer. Simmer the beans, stirring often, until the liquid thickens, 5 to 10 minutes.
5Serve with fresh cilantro and a squeeze of lime. Top with optional toppings.
Adam and Joanne's Tips
- Coconut milk: One 14-ounce can of coconut milk should be close to 1 ¾ cups. If you are slightly under, simply add additional water to make up the missing liquid.
- Storing: Store coconut black beans covered in the refrigerator up to 5 days and in the freezer up to one month.
- The nutrition facts provided below are estimates.
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Hey there! Made these beans not long ago to the letter, only difference is that I soaked our beans overnight as our tummies can’t handle un-soaked ones. They were absolutely delicious; the toddler loved them and husband (who usually rolls his eyes at vegetarian meals) went back for seconds. We had them with some quinoa and a citrus/cilantro dressing and it was a shockingly filling meal. Added this one to my recipe card box!
My family and I enjoyed these beans very much. They came out creamy as described and love what the coconut milk does to these. I did however increase the cumin a bit, and didn’t bother removing the garlic or the onion (cut the onion in half) because it kind-of disintegrated. We enjoyed these very much along with Chile Rellenos. Thanks so much for sharing. Made for Best of 2020 as recommended by Nancy.
I am a dried bean newbie. Would soaking overnight alter the recipe?
Soaking the beans would likely make your beans take a little less time to cook.
What great flavor — love the creamy texture and flavor of the coconut milk. This went well with our grilled skewers and cilantro lime rice. : )
What a great recipe. The coconut milk adds such a nice flavor and creamy texture to the beans. I did have to cook them a little longer though. Made these beans to go with some cilantro lime rice. : )
My wife HATES beans… Hate isn’t a strong enough word. After 18 years with her, I have never seen her eat them and she goes out of her way to avoid them. I cooked these per the recipe and asked her to try just one bean. She said, Not bad! Blend them into a dip and I’ll eat them on chips! Her response amazed me. Personally, I thought they were fantastic and I will be making them again.
LOVE my beans (and coconut milk) and all your recipes I have tried, so will try SOOOON Thanks you two!
Hi, there’s canned coconut milk and there’s also the refrigerated coconut milk that you find in the dairy aisle. Which one did you mean?
Hi Chris, we have used both. Full fat canned coconut milk makes the creamiest beans, but unsweetened refrigerated coconut milk will work.
Thank you Joanne! I will have to try the canned coconut milk at some point as that does sound decadent… but today, I will use the coconut milk I have in my fridge. Thanks again.
looking forward to cooking this. tried serious eats version twice, got nowhere. hope springs eternal.
How do I convert this to an IP recipe?
Hi Edith, We have not tried this recipe in our Instant Pot yet, but I would expect them to take 20 to 25 minutes on high pressure with a natural release.