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simmered coconut baked beans
Kareem of FibreOptics

Coconut Baked Beans | Loveable Luxurious Legumes

A welcome twist to a timeless classic, baked beans when you have coconut milk but not molasses.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 adults
Course: Breakfast, Main Course
Cuisine: Canadian, Caribbean
Calories: 200
Ingredients Equipment Method

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)

Equipment

  • 1 can opener
  • 1 colander
  • 1 large kitchen knife
  • 1 large pan
  • 1 wooden spatula

Method
 

Preparation
  1. Using a can opener, open a 400 mL can of white navy beans. Rinse and drain the beans through a colander (300 g).
  2. Peel and slice onions (150 g) and slice mushrooms (224 g).
Cooking
  1. 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).
  2. 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.
  3. Add ½ small can of tomato paste (80 g) and minced garlic (6 g) to the onion and mushrooms. Mix thoroughly with the aromatics.
  4. 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.
    coconut milk with tomatoes, onions and mushrooms
  5. Add the drained beans (300 g) to the simmering coconut milk sauce. Simmer for 5 -10 min then serve immediately. Enjoy heartily.
    simmered coconut baked beans
Storage
  1. Store leftovers in a refrigerated airtight container for 2 days or frozen for 2 months.
  2. If defrosting, deposit leftovers in a small pot with 70 mL of water and simmer for 10 min to rehydrate and reheat before serving.