| Level: | Easy |
| Total: | 8 hr 50 min |
| Active: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 8 hr 50 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- 2 cups dried black beans, rinsed
- 2 cups coconut water
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 1 tablespoon coconut oil
- 1 lime, juiced
- 2 green onions, greens only, sliced
Instructions
- Soak the beans overnight in cold water to cover.
- Drain the beans and transfer them to a large saucepan. Cover with 3 cups cold water, the coconut water and 2 teaspoons salt, set over medium heat and bring to a boil. Boil for 2 minutes, then turn the heat down to low, cover and cook until tender; depending upon the age of the beans, this will take between 30 and 45 minutes (older beans take longer).
- When tender, add the coconut oil and lime juice and season with salt and pepper. Pour into a serving dish and garnish with the green onions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 395 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 17 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 0 mg |
| Sodium | 571 mg |
| Serving Size | 1 of 4 servings |
| Calories | 395 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 17 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 0 mg |
| Sodium | 571 mg |
Reviews
These were okay. Not as much flavor as I had hoped.
Dear DAMARIS PHILLIPS, I love your Coconut Lime Black Beans recipe, This dish looks like a work of art. Don’t miss out on the chance to upload your recipe to KHAL.COM and get valuable tips.
This has become a family favorite particularly when served with Grilled Halibut and mango salsa and Ina’s Herbed Basmati Rice. Yum!!
delicious
These beans were delicious. I halved the recipe for two of us and still froze some away for another meal or two. I did follow the recipe as written and used the coconut water. Another person had mentioned that she didn’t think the coconut water added anything but the coconut oil was what flavored the beans. I agree. I tasted the beans when they were cooked but before adding the last ingredients. The coconut water was so subtle that I could not taste it. However, the coconut oil was a great flavor enhancer. Next time I will probably skip the coconut water and see if I can tell any difference. On a side note, I cannot download this or a few other of Damaris’ recipes into my recipe box on either my computer or my iPad. What’s with that? I don’t have problems with other chefs recipes. Thoughts?
I made these and the tacos from the same episode for Mother’s Day. They turned out delicious! I didn’t tell my guests ahead of time what the secret ingredient was in these beans but they all quickly wanted to know after they tasted how good and original they were. One thing I will change next time is not add coconut water to the cooking liquid because it’s an expensive ingredient and you can’t really taste the coconut after cooking them. What really gives them flavor is the coconut oil added later. All other ingredients are a must too. You will end up with a lot of liquid at the end so you need to drain the beans before adding the ingredients at the end.
This is WAY too much liquid in which to cook beans soaked overnight. Two cups coconut water plus one cup of vegetable stock, beer, or water is much better. I followed this recipe exactly, then made the same with two cups less liquid. The second was terrific.
Boom! So good. Love her, love her show, love her recipes.
Delicious beans! The coconut water added a ton of flavor but adding the coconut oil took it to another level. The green onions added a great pop of color and flavor. Definitely a new favorite!!