Black Friday isn’t what it used to be.

I say that not with sadness or nostalgia, but a deep sense of relief. Holiday sales will forever persist, pushing everything from lawnmowers to lingerie, but the singular focus on one big shopping day has dispersed to encompass the entire interval from Thanksgiving to Christmas. Door busters are digital and shipping is free; why bother waking up early to fight the crowds? This tradition of dubious appeal from the onset is now fully obsolete. I don’t know about you, but I’m ready to redefine Black Friday.

Black beans are the antidote to Black Friday’s typical excess. Decidedly unglamorous, unassuming, and unpretentious, black beans won’t force you out of bed early or judge you for the previously night’s debauchery. Taking it a step further, braised black beans, gently stewed in velvety coconut milk and invigorating aromatics, speak of a wholly different sort of richness.

Rifling through the pantry and freezer, this combination of Southeast Asian staples spoke to me above the cacophony of typically autumnal herbs and spices. The fragrant, floral notes of makrut lime leaves and lemongrass share the spotlight, bolstered by the sharp undertone of ginger and jalapeno. Balanced by the natural sweetness of the coconut milk, it’s already so buttery that no additional oils need apply.

Take It Easy

For anyone else still weary from cooking marathons or hosting duties, I’ve got you. Just one step more complicated than a genuine dump dinner, you don’t even need to drain the cans of beans or dirty another dish. Go ahead, take other shortcuts like using pre-minced garlic or ginger paste; no one will be able to argue with the end results.

Serving Suggestions

Personally, I’m perfectly happy spooning these beans right into my mouth, straight out of the pot, while hovering over the stove. If you have more patience though, your time and effort will be rewarded when you round out this entree with proper sides. Ideally, add at least some come kind of starch to soak in all that savory potlikker.

• Rice, be it basmati, jasmine, or any fluffy steamed long grain rice
• Bread, thinly sliced and toasted
• Stewed collard greens, meltingly tender
• Arugula salad, for a subtly bitter contrast
• Avocado, for a buttery bite of extra decadence

Alternately, switch up the prep to transform it into an entirely different dish.

• Roughly mash to make them approximately the texture of refried beans, then use in tacos, burritos, tamales, enchiladas, etc
• Add vegetable broth and serve as a soup, optionally pureeing some or all
• Simmer rice right in the same saucepan to make one-pot beans and rice

Make It Your Own

There are no hard and fast rules here. Born out of convenience, this formula is ripe for adaptation. Almost everything is changeable, like…

• Using chickpeas, white beans, or adzuki instead of black beans
• Adding more or less garlic, ginger, and jalapeno, to taste
• Switching up the seasonings with curry powder, chili powder, or lemon-pepper

Don’t Over-Think It

Black Friday can be a complicated mixture of emotions and memories, wants and needs, no matter what the reality of it is today. Black beans, however, should always be simple.

Continue to Content

Yield: Makes 3 - 6 Servings

Coconut-Braised Black Beans

Print

Tender and creamy braised black beans, gently stewed in velvety coconut milk and invigorating aromatics, are the answer to any dinner dilemma. Rich and comforting, high in protein and fiber, and effortless to make, it's my new go-to all year round.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 (14-Ounce) Can Full-Fat Coconut Milk
• 2 (14-Ounce) Cans Black Beans
• 1/2 Inch Fresh Ginger, Minced
• 4 Cloves Garlic, Minced
• 1 Medium Jalapeno, Seeded and Minced
• 8 - 10 Makrut Lime Leaves
• 1 Stalk Lemongrass, Bruised
• 1/4 - 3/4 Teaspoon Salt
• 2 Tablespoons Lime Juice
• 1/2 Cup Fresh Cilantro

Instructions

1. Set a dutch oven or heavy saucepan over medium heat on the stove. Add the coconut milk, black beans (along with all their liquid), ginger, garlic, jalapeno, makrut lime leaves, lemongrass, and 1/4 teaspoon salt. Bring to a boil then reduce the heat to medium low.
   
   
2. Simmer for 20 - 25 minutes, until the liquid has reduced and thickened. Gently stir in the lime juice, add more salt to taste, if needed, and remove from the heat. Serve hot and top with fresh cilantro right before enjoying.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Blue Elephant Dried Thai Makrut Lime Leaves
• 
  REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
• 
  Native Forest Organic Classic Coconut Milk, 13.5 Ounce Cans (Pack of 12),Packaging may Vary

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 131Total Fat: 8gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 272mgCarbohydrates: 13gFiber: 3gSugar: 0gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.