Coconut Black Beans

Black beans get dressed up with rich coconut milk and hearty spices. This can be served thick as a dip, or thinned with broth for a creamy bean soup.

Ingredients

• 2 Tablespoons peanut oil
• ½ cup diced onion
• 3 large garlic cloves, minced
• 1 cup canned coconut milk
• 2 teaspoons ground cumin
• 2 teaspoons dried ground chipotle, or chili powder
• Pinch of salt
• 2 (15-ounce) cans black beans
• 1 avocado, diced

Instructions

1. In a large saucepan heat oil until sizzling, then add onions. Cook until soft, about 10 minutes. Add garlic and cook until fragrant.
2. Lower heat and add coconut milk, cumin, chipotle and salt. Stir to combine, then add the black beans. Simmer for 10 minutes, adding water or broth for a thinner consistency. Taste and adjust seasonings if necessary.
3. Serve in a large bowl for dipping, topped with chopped avocado. Enjoy!

Yields 2-3 cups

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