Tuesday, May 12, 2015

Coconut Caribbean Beans

Delicous for breakfast with a runny egg and tortillas or as a side dish these beans have a spicy kick and an island flavour.

youre gonna need

1 onion roughly chopped
2 pablano peppers cut into 1 inch pieces
2 cloves garlic chopped
1 can black beans (put the beans in a strainer and wash with cold water to remove the thick liquid they are in)
1 cup fresh frozen or canned corn (fresh is always best)
1/2 cup coconut milk
1 tbsp paprika
2 tbsp cumin
1 tsp black pepper
2 tsp salt or to taste
2 tbsp butter
1/2 cup water

to a pot or deep pan on medium high heat add 2 tbsp butter, when the butter is melted add your onions and cook until clear or a bit brown add your peppers, garlic and corn and cook for 30 seconds make sure to stir so nothing burns on the bottom. add the beans, coconut milk, paprika, cumin, pepper and salt. add the 1/2 cup water. turn the mixture down to medium low cover and allow it to simmer for 20 min stiring as needed. remove the lid and allow the beans to cook until they become sticky and there is not much liquid left. serve with cheese on top.


No comments:

Post a Comment