Coconut Black Beans and Succotash

A sweet and savory dish that’s perfect over rice!

INGREDIENTS

Coconut Black Beans

  • 1 15 ounce can of black beans
  • 1 14 ounce can of coconut milk
  • 1 bay leaf
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of smoked paprika
  • 1/8 teaspoon of cinnamon

Succotash

  • 2 tablespoons of olive oil
  • 1 diced yellow onion
  • 3 cloves of minced garlic
  • 1 12 ounce bag of frozen shelled edamame
  • 4 cobs of cooked corn (shaved) — you can also use a bag of frozen corn kernels
  • 1 pint of chopped cherry tomatoes
  • 1 tablespoon chopped parsley
  • 1 tablespoon of chopped chives
  • 1 tablespoon of chopped chives
  • 2 tablespoons of red wine vinegar
  • 4 oz. of crumbled feta cheese
  • ½ teaspoon of smoked paprika
  • ½ teaspoon of garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon of cinnamon
  • Salt and pepper to taste

Rice

  • 1 cup of uncooked rice
  • 2 cups of water
  • 1 tablespoon of butter
  • salt to taste

INSTRUCTIONS

Coconut Black Beans

  1. Drain can of black beans. Add to small saucepan with coconut milk, bay leaf, and spices.
  2. Bring to low heat and simmer for about 15 minutes.
  3. Remove from heat. Discard bay leaf and drain coconut milk/spice mixture before serving.

Succotash

  1. Sweat onions and garlic in olive oil in a large sautée pan.
  2. Start a pot with boiling water for the corn. *Corn is fully cooked within 3-5 minutes in boiling water. Drain and let corn cool before “shaving” fresh corn kernels into a bowl.
  3. Meanwhile, steam/thaw edamame in microwave. Once fully steamed, add corn and edamame to sautée pan and toss.
  4. Slice cherry tomatoes in half (lengthwise) then quarter each half with serrated knife. Add them to sautée pan along with freshly chopped herbs and red wine vinegar. Remove from heat.
  5. Add feta cheese and spices, and put lid on top of sautée pan to let steam melt the cheese (just a little) while you set the table and clean up.
  6. Serve and enjoy!

Rice

  1. Fill a medium saucepan with rice, water, salt and butter and set to medium heat.
  2. Cook until there is no water left in the pot (because the rice has sucked up the water).

*Feel free to use 2 cans of black beans if you’re feeding a crowd for the coconut black beans without doubling up the rest of the recipe. The coconut milk mixture goes a long way!

*You can easily eat the coconut black beans and rice on its own without the succotash and vice versa, but I’d highly recommend this sweet and savory flavor combination.

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