Coconut Baked Beans
Coconut Baked Beans | Loveable Luxurious Legumes
A welcome twist to a timeless classic, baked beans when you have coconut milk but not molasses.
Equipment
- 1 can opener
- 1 colander
- 1 large kitchen knife
- 1 large pan
- 1 wooden spatula
Ingredients
Key Ingredients
- 1 can white navy beans (drained and rinsed) (300 g)
- 150 g onions (sliced)
- 224 g cremini mushrooms (sliced)
- 1/2 can tomato paste (80 g)
- 1 can coconut milk (400 mL)
- 1 tbsp olive oil or butter (15 g)
- 1/2 tsp black pepper (freshly ground) (2 g)
- 1/2 tsp Kosher salt (2 g)
Flavourings
- 3 cloves garlic (minced) (45 g)
- 1/2 tsp cumin (2 g)
- 1/2 tsp paprika or chili powder (2 g)
Optional
- 200 g vegetables of your choice (diced) (suggested: broccoli, carrots, green beans, Brussels sprouts, squash, tomatoes, bell peppers and/or radicchio)
Instructions
Preparation
- Using a can opener, open a 400 mL can of white navy beans. Rinse and drain the beans through a colander (300 g).
- Peel and slice onions (150 g) and slice mushrooms (224 g).
Cooking
- Bring a large pan to medium heat and add oil (15 g). Add all desired spices: black pepper (2 g), cumin (2 g), and paprika (2 g).
- Once the oil has come to temperature and the spices are sizzling, add the sliced mushrooms and onions. Sauté for 4 min until the onions are translucent and the mushrooms have shrunken in size.
- Add ½ small can of tomato paste (80 g) and minced garlic (6 g) to the onion and mushrooms. Mix thoroughly with the aromatics.
- Shake and open one can of coconut milk (400 mL) and empty the milk onto the spiced onions and mushrooms. Simmer and reduce for 10 min at medium heat.
- Add the drained beans (300 g) to the simmering coconut milk sauce. Simmer for 5 -10 min then serve immediately. Enjoy heartily.
Storage
- Store leftovers in a refrigerated airtight container for 2 days or frozen for 2 months.
- If defrosting, deposit leftovers in a small pot with 70 mL of water and simmer for 10 min to rehydrate and reheat before serving.
My partner loves cooking with coconut milk and tomatoes. I’m happy to oblige this flavour combo because I also find it positively delightful, On the hunt for a go-to baked bean recipe that isn’t drowning in molasses – I gleaned some brilliant inspiration from my partner when she casually mentioned beans go into a coconut and tomato sauce. With the added flavour depth of cremini mushrooms, I found the resulting dish wonderfully reminiscent of baked beans at a campfire. Please find here a recipe that I intend to make for many a lunch both in the near and distant future.