THE RECIPE JOURNAL · Main Course
Savory Black Beans with Coconut Water
This dish combines hearty black beans with the subtle sweetness of coconut water for a unique and flavorful twist. It’s easy to make and perfect as a nutritious side or a satisfying main.
FROM THE KITCHEN • Savory Black Beans with Coconut Water
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the bacon, onion, and jalapeño together in a medium soup pot over medium heat. Keep stirring occasionally until the bacon is just starting to brown and mostly cooked, which should take about 5 minutes. Next, add the black beans, coconut water, white cooking wine, cumin, and a bay leaf to the pot. Give everything a good stir to combine. Cover the pot and let it simmer over medium heat, stirring now and then, until the mixture thickens and the flavors come together nicely, which usually takes about an hour.
Why you’ll love it
This dish combines the rich earthiness of black beans with the subtle sweetness of coconut water, creating a unique and comforting flavor. It’s nutritious, packed with protein and fiber, and perfect for a hearty meal any day of the week.
How to serve
These beans go well with rice, quinoa, or warm tortillas. Top with fresh cilantro, diced avocado, or a squeeze of lime for extra brightness. They also make a great side dish for grilled meats or roasted vegetables.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep the beans moist. You can also freeze portions for up to 3 months.
