Ginger Infused Black Beans Recipes

Steps:

• 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.

Steps:

• Drain ginger in a colander over a bowl, reserving 1/4 cup ginger juice. Reserve the pickled ginger for another use.
• Heat oil over medium heat in a nonstick saucepan. Add onions, and saute 5 minutes Add garlic, saute one minute. Stir in salt and beans. Bring to a boil, reduce heat, and simmer 15 minutes. Stirring occasionally.
• Stir in ginger juice.