Coconut Beans (Feijão de Coco)
Ingredients
- 1 package dry pinto beans sorted, washed, soaked overnight and drained, 16 oz or 454 gr.
- 6 cups water
- 1 tablespoon olive oil
- ½ medium yellow onion chopped
- 4 garlic cloves minced
- 2 bay leaves
- 2 tablespoons salt plus 1 teaspoon
- ¼ teaspoon ground black pepper
- ¼ teaspoon cumin
- ⅛ teaspoon ground coriander
- 1 teaspoon red wine vinegar improves taste and reduces gassy elements
- 10 fl. oz coconut milk or 300 ml
- 1 tablespoon sugar
Instructions
- Sort the beans, discarding any shriveled or broken ones. Wash them and soak beans in three times their volume of cold water overnight before cooking. Reserve.
- In a large heavy-bottom pan over medium-high heat, bring the beans with 6 cups of water to a boil. Cover the pan and reduce heat. Let simmer over medium-low heat for 60 minutes. Remove from heat and reserve, covered.
- In a skillet, heat the oil over medium-high heat and sauté the onion until translucent. Next, add the garlic and sauté both together a bit more (for about 30 to 60 seconds). Mix in with the cooked beans. Add the bay leaves, salt, pepper, cumin, coriander, and vinegar to the beans. Cover and let simmer over medium-low heat for 60 minutes more until beans are softened and tender. Stir and remove the bay leaves.
- Blend the beans very well in a blender with the coconut milk and sugar until creamy (The beans must be completely homogenized). At this point, you can strain the beans, if desired (I prefer mine thicker so I do not strain them). Return mixture to the pan and just bring to a boil. Stir and then serve with white rice and any kind of meat or vegetable stew desired. Enjoy!
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