White Beans In Coconut Milk Food

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CREAMY BRAISED WHITE BEANS



Creamy Braised White Beans image

Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here - it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.

Provided by Ali Slagle

Categories     dinner, easy, for one, for two, lunch, quick, weekday, beans, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon unsalted butter
1 head garlic, halved crosswise
1 cup whole milk
1 (15-ounce) can chickpeas, with their liquid
1 (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed
1 thyme sprig, 2 sage leaves or 1 bay leaf
1/8 teaspoon ground nutmeg, allspice or garam masala
Kosher salt and black pepper
4 slices crusty bread or thick toast
Extra-virgin olive oil, for serving
Freshly grated Parmesan, for serving
Aleppo pepper or red-pepper flakes, for serving

Steps:

  • In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
  • Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
  • Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
  • If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams

FREJON (BEANS IN COCONUT MILK)



Frejon (Beans in Coconut Milk) image

A simple dish of cooked beans puréed with coconut milk, frejon is an ode to the coastal city of Lagos and its rich cultural diversity. Typically served with a seafood stew, it is accompanied here by a vibrant, chunky tomato sauce laced with the heat of habanero, the richness of red palm oil and a hit of umami from dried crayfish, which is optional but highly recommended. A garnish of garri (coarsely ground and dehydrated cassava) adds some necessary texture; lime zest and bright green herbs lends freshness.

Provided by Yewande Komolafe

Categories     dinner, beans, main course, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

2 cups dried Nigerian honey beans or adzuki beans
10 fresh thyme sprigs
1 fresh bay leaf
1 small yellow onion, peeled and halved
Kosher salt
3/4 to 1 cup unsweetened, full-fat coconut milk
2 tablespoons olive oil
1 red bell pepper, quartered, seeded and sliced crosswise into 1/4-inch-thick strips
2 garlic cloves, thinly sliced
1/2 red habanero chile
1 tablespoon dried crayfish powder or 2 tablespoons tiny dried shrimp (optional)
1 (14-ounce) can whole peeled tomatoes with their juices
1 tablespoon red palm oil
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves and tender stems
2 scallions, thinly sliced
1/2 lime, zest removed in strips and julienned, plus lime wedges, for serving
1/4 cup garri (fermented coarse ground cassava), optional

Steps:

  • Pick through the beans for rocks, bad grains or twigs. Transfer the beans to a large bowl and add cold water to cover by at least 2 inches. Allow to soak for 4 hours or up to 12 hours. Rinse the beans and transfer them to a large, heavy-bottomed pot. Add enough water to cover the beans by 2 inches.
  • Wrap the thyme, bay leaf and half the onion in a piece of cheesecloth and tie it with twine. Add to the pot and bring the mixture to a boil over high heat. Reduce to low, partly cover with a lid and simmer until the beans are completely tender, about 1 1/2 hours. Season with salt and allow beans to cool slightly in the cooking liquid. Discard the bouquet garni.
  • Strain the beans, discarding liquid, and transfer the beans to a food processor. Pour in 3/4 cup coconut milk and purée until smooth. Add more coconut milk for a smoother, thinner purée, if desired. Return the bean mixture to the pot, cover and keep warm on low heat, stirring occasionally to keep the bottom from scorching.
  • Thinly slice the remaining onion. Heat the olive oil in a medium skillet over medium-high. Add the sliced onion and bell pepper, and sauté, stirring occasionally, until softened and just beginning to brown around the edges, 4 to 5 minutes. Add the garlic, habanero and dried crayfish powder, if using, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, tearing the tomatoes into large chunks as you add them.
  • Add 1/4 cup water, bring to a simmer then reduce heat to low. Cook, stirring frequently, until sauce is slightly reduced and flavors meld together, about 6 minutes. Stir in the red palm oil and cook an additional 2 to 3 minutes. Remove from heat, discard the habanero, and season sauce to taste with salt.
  • Combine the mint, cilantro, scallions and lime zest in a small bowl. Divide the bean purée among bowls, top with a healthy spoonful of the chunky tomato sauce and garnish with the herb and lime zest mixture. Sprinkle the garri on top, if using, and serve with lime wedges.

PHILIPPINE MUNG BEANS IN COCONUT MILK



Philippine Mung Beans in Coconut Milk image

I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.

Provided by Aunt Cookie

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups dried mung beans
1 -1 1/2 cup onion, finely chopped
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons fresh gingerroot, peeled and finely minced
1 -2 small fresh chili pepper, minced
5 -6 garlic cloves, minced
14 ounces coconut milk
1 tablespoon soy sauce
2 cups finely chopped chard leaves

Steps:

  • Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
  • While the beans are cooking, saute the onions in the oil with salt.
  • When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
  • Add the coconut milk and simmer for 5 more minutes.
  • Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
  • Remove from heat and serve (I like it with rice).

WHITE BEANS IN COCONUT MILK



White Beans in Coconut Milk image

This quick and easy bean dish is originally a Tanzanian recipe, served over rice as a main course. It also makes a lovely side dish for meat dishes. You can use chickpeas instead of white beans if you prefer.

Provided by stormylee

Categories     Coconut

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

400 ml cooked white beans (or canned)
1 onion
1 clove garlic
1 tomatoes
2 tablespoons cooking oil
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon turmeric
200 ml coconut milk

Steps:

  • Finely chop onion and garlic clove.
  • Chop tomato.
  • Heat oil in a skillet.
  • Cook onion and garlic in oil for 3 minutes.
  • Add chopped tomato, salt, pepper and turmeric, stir.
  • Add beans and coconut milk and let the mixture simmer uncovered for 5-10 minutes.
  • Check the taste and add more seasonings if you prefer.

Nutrition Facts : Calories 608.9, Fat 36.2, SaturatedFat 21.2, Sodium 1192.8, Carbohydrate 58.1, Fiber 12.5, Sugar 4.6, Protein 19.3

VEGAN COCONUT-GINGER BLACK BEANS



Vegan Coconut-Ginger Black Beans image

The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 (15-ounce) cans black beans
2 tablespoons coconut oil or extra-virgin olive oil
1 1/2 teaspoons ground cumin or coriander
1 (3-inch piece) fresh ginger, peeled and finely grated (about 3 tablespoons)
1 (13-ounce) can full-fat coconut milk
Kosher salt and black pepper
1/2 cup plantain chips or toasted coconut flakes
1 teaspoon lime zest plus 2 tablespoons juice (from 1 lime)
Hot sauce, for serving (optional)

Steps:

  • 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.

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Top Asked Questions

How to cook black beans in coconut milk?
Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain. While the beans are cooking, saute the onions in the oil with salt. When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes. Add the coconut milk and simmer for 5 more minutes.
How to cook beans with coconut milk and soy sauce?
While the beans are cooking, saute the onions in the oil with salt. When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes. Add the coconut milk and simmer for 5 more minutes. Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
How to make coconut kidney bean curry?
This Coconut Kidney Bean Curry is an easy, flavorful dinner to whip up on busy weeknights! Prep: If serving with rice, prepare rice. Flavor Makers: Heat oil in a large pot over medium/high. Add onion, garlic, ginger, and garam masala. Cook until onion softens, 3 to 5 minutes.
How do you make Guatemalan coconut rice and red beans?
Coconut Milk: While Guatemalan coconut rice and red beans is traditionally prepared by grating fresh coconut and squeezing the meat to extract the coconut milk, this recipe is made with canned coconut milk. Be sure to use canned coconut milk rather than coconut milk in a carton.

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