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     Title: Vegan Coconut-Ginger Black Beans
Categories: Beans, Herbs, Citrus
     Yield: 4 servings

    30 oz Black beans (2 cans)
     2 tb Coconut oil
 1 1/2 ts Ground cumin or coriander
     1    Fresh ginger piece (3");
          - peeled, finely grated
    13 oz Can full-fat coconut milk
          Salt & black pepper
   1/2 c  Plantain chips or toasted
          - coconut flakes
     1 ts Lime zest; plus:
     2 tb Lime juice
          Hot sauce; to serve

 Rinse 1 can of black beans, and set aside. In a large
 saucepan, heat the coconut oil over medium. Add the
 cumin and half of the ginger and cook until fragrant,
 stirring constantly, 1 to 2 minutes. Add the rinsed
 black beans and the remaining whole can of black beans
 (including the liquid), and the coconut milk; season
 generously with salt and pepper.

 Bring to a boil over medium-high, then reduce heat to a
 simmer and cook, stirring occasionally, until the beans
 are soft and the mixture is flavorful, 15 to 20 minutes.
 (If you want a thicker consistency, smash some of beans
 with the back of a spoon as the mixture cooks, and
 simmer longer.)

 Meanwhile, in a small bowl, crumble the plantain chips
 into bite-size pieces. Add the lime zest and a few
 generous grinds of black pepper, and stir to combine.

 Remove the beans from the heat. Stir in the remaining
 ginger and season with salt and pepper to taste. Stir in
 the lime juice a little at a time until the beans taste
 bright but the coconut flavor is still rich. Top with
 the seasoned plantain chips and serve with hot sauce for
 more kick.

 Recipe by Ali Slagle

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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