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coconut black beans.

As I’ve mentioned previously, we’re finding that beans are a great staple in our household because they are diverse, they have a fair amount of fiber and protein, the kids eat ’em like candy, and they are quite inexpensive to make especially when you cook them from scratch.

I’m also a huge fan of coconut as a way to add a little something something flavor-wise to a meal, so I decided to toss in a can of coconut milk to our beans and we all decided this was a winning combination.  You can serve the black beans whole or mash them up and go with refried coconut black beans.

In either case, yum.Saute up some garlic and onions in olive oil.

Add your black beans, cumin and coconut milk and let simmer…

Finally, top with sour cream and cilantro.

Enjoy!

Coconut Black Beans

(serves 4)

What You’ll Need:

1 tablespoon olive oil

1/2 onion, chopped

1 clove garlic, minced

3 1/2 cups cooked black beans (cooked from dried or use two 15 ounce cans)

1 teaspoon cumin

1 15 ounce can light coconut milk

salt and pepper

garnish with sour cream and cilantro, if desired

Instructions

Heat olive oil in a large skillet and add chopped onion and garlic.  Saute 5-7 minutes, or until golden and fragrant.  Add cumin and black beans and cook 2 more minutes, stirring to ensure all flavors are combined.  Finally, add can of coconut milk and cook over medium heat, stirring occasionally, for 20-30 minutes or until a lot of the liquid has been absorbed.  At this point you can serve as whole beans or mash up for refried beans.  Add salt and pepper to taste.

Serve with sour cream and cilantro if desired.

TOTAL:  $3.30 or $.82 per serving.

Wondering how on earth I arrived at these costs?  Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

285 calories per serving

10 grams of fat

38 carbs

13 grams protein

10 grams fiber

Mosey on over to Facebook and let me know what you think!

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