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.