Vegan Coconut-Ginger Black Beans Recipe (2024)

Really bland! It was much better after I added a generous bunch of chopped spinach, some garlic, 1/4 c. of spicy mango sauce, and a little leftover smoked pulled pork I had on hand.

Very good. Used 3 cups unrinsed home-cooked beans with half their liquid, and opted for the coconut oil, coriander, and coconut flakes. Easily discernible taste of ginger and coconut. Hard to understand why anyone found it bland, unless it was under-seasoned. Served over steamed quinoa.

I’m also surprised at the bland comment. I didn’t even add any topping and found it to be delightful. The lime at the end isn’t even necessary but takes it to another level. I used a half coriander and half cumin and made sure to add generous salt. It was a little soupier than I was expecting so I think I’ll drain/rinse both cans next time and maybe add a pinch of bouillon to make up for the lost bean water flavor.

If this is really bland for you, you're not adding enough salt or lime juice.

Oh my goodness, this was over the top delicious! I followed the recipe exactly! And I thought it was good enough without the lime juice and hot sauce. But they added complexity. I served with tortilla chips. Thank you Ali!

Worried that it would be bland, I added garlic in with the ginger/cumin, and also topped with cilantro and stirred in some kale to make it a little more filling. Not remotely bland :)

Added 1 can green chilies, more like 2 tsp cumin, half of a chopped up red bell pepper, and an onion as well. Along with the other ingredients.

Would help to revise recipe for starting with dried black beans vs. canned. This was bland - added extra cumin and lots of ginger - and whatever else you like. Green it up with spinach, too.

Turned out super delicious. I tossed in some leftover squash and served over rice. Next time I would probably not add any liquid from the beans, as it was very watery until it cooked down for quite a while

This is my kind of recipe! Low effort, good reward, comes together quickly and doesn’t leave me with a mountain of dirty dishes. Amen, Ali Slagle!

I used ground cumin and coriander and this was delicious! The plantain chips with lime really made this impressive!

I used coconut cream instead of milk (shopping mistake) but it was just wonderful! Thank you, Ali!

This had a lot of flavor and I had it with coconut rice. Delicious!

Delicious and simple. I've made this a few times with various Rancho Gordo black beans. The key is really the lime--if you don't add enough, it'll taste like nothing. But get that lime and salt in there and all the flavors pop.

One of my favorite dishes in the NYTimes collection. Affordable. Simple to cook. It presents well-beyond the effort to prepare. I'm a ginger-fanatic, adding more into Step 1. Don't skip the lime or the plantain chips. Frank's Red Hot was made for this dish.

I liked this recipe but it was hard to make the broth thick as directed. And I would use a little less ginger for a better flavor meld.

I printed this recipe and gathered the ingredients in anticipation of a visit from a vegan relative. She took over the kitchen and followed the recipe exactly. We carnivores loved the dish and she requested a copy of the recipe. A little sriracha was a good finishing touch. In retrospect, sorry we didn't get out the spinach from the refrig.

Surprisingly good for how fast this came together. I added a couple cloves of garlic. Toppings and sides are what make this more of a substantial meal- served with corn muffins and sweet potato fries. Topped with cheese, coconut, cilantro, pepper flakes and sour cream !!

Fantastic bean dish. Added a few sautéed jalapeños to amp up the heat instead of hot sauce. Used Rancho Gordo midnight black beans which I soaked overnight and simmered in advance. Found just 15-20 minutes of simmering thickened the beans beautifully, and then mashed a few up for the velvety texture. Agree with others that the lime and salt are what takes this to the next level. Ate with a fried egg on top!

Topped with some raw yellow onions that i let sit in lime juice and salt, and added onion and garlic to the dish due originally to mixing up which coconut black bean soup I was making!! Adding the raw ginger and some more salt and lime juice really makes this dish shine. Great weeknight dinner.

Loved this recipe! It’s rare to find a vegan, weeknight friendly dish that my kid loves so this was a real treat to make. Thank you!

Added 1.5t of Cumin AND Coriander. Delicious!!!

This is a 5/5 and nothing bland about it, IMO. I am watching my fat intake so I use a teaspoon of EVOO instead of coconut oil to fry the cumin and ginger, and use lite coconut milk (gasp!). I forego the chips and add the lime zest directly to the soup. It is still absolutely delicious and filling. Works really well with rice— brown or white. Definite comfort food and so easy, quick, and cheap!

This was delicious! I added in a cup of vegetable stock and that added in some nice flavor. Put a little more coconut oil in right at the end to kick up the coconut flavor a bit. Served over brown rice. Will definitely be making again!

Love this dish as do my sons. A comfort food dish for us. One adjustment I make is cook it with all the ginger without reserving some for the final step. The lime juice and zest are absolutely required.

I made this today, and we think it’s bland. I added quite a bit of salt, and lime juice. Nice to try it though.

Not bland as long as you season it enough! Served it over rice topped with the plantains and sautéed spinach. Delicious as written.

I knew it wouldn't be enough for my bean-loving family so I made 1.5 the recipe as follows:2 tbs coconut oil1 heaping tsp each of cumin and coriander - could have used more3 heaping tbs ginger from jar1/2 tbsp chopped garlic3 cans of black beans (drained)1/2 chipotle pepper, choppedfull can of coconut milk seemed enough liquid, but then added some leftover bean broth from the freezer to thin and add more flavorbouillon instead of salt plantain chips and lime juiceyummy for all!

Finish salting after you add the lime zest and juice. I don't understand why, but it brought out more saltiness! It's the definitive addition to this dish, though. More liquid than I expected.

As much ginger as I could get my hands on + a few teaspoons of tumeric made this delicious!