Creamy Black Beans with Toasted Coconut
A delicious vegan black bean soup adapted for Suvie with creamy coconut, bright lime, and spicy ginger in perfect harmony. Easy slow cooker meal that pairs well with cilantro rice and roasted plantains.
A delicious vegan black bean soup adapted for Suvie with creamy coconut, bright lime, and spicy ginger in perfect harmony. Easy slow cooker meal that pairs well with cilantro rice and roasted plantains.
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Stir 1 tbsp vegetable oil and 1 tsp cumin seeds together in a Suvie pan. Place pan in the bottom zone of Suvie and broil for 5 minutes or until cumin seeds are fragrant.
Drain and rinse only 1 can of black beans. When the cumin seeds have toasted, remove pan from Suvie and stir in 1 can rinsed black beans, 1 can black beans with liquid, 1 can coconut milk, 1 tsp kosher salt, and ½ tsp ground black pepper. Return pan to Suvie, input settings, and cook now. Bottom Zone: Slow Cook Low for 2 hours
Remove pan from Suvie and mash ½ the beans with a fork. Stir in zest and juice from 1 lime and 1 tsp grated fresh ginger. Season to taste with salt and pepper. Divide stew between bowls and top with crushed plantain chips.
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