Black Beans with Coconut

These were delicious with a Caribbean influenced meal from Jubilee, a cookbook of African American cooking.

• 3 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, smashed
• 1 dash Himalayan pink sea salt
• 1 dash garlic powder
• 1 dash cayenne pepper
• 1 dash paprika
• 1 small can green chiles
• 1 small red pepper, finely chopped
• ¹/₂ green bell pepper, finely chopped
• 2 15-oz cans low-sodium black beans, rinsed and drained
• 1 cup coconut milk
• ¹/₄ cup green onions, chopped
• 1 sprig cilantro
• 1 teaspoon lime juice

1. Add olive oil and onion to pot on low medium heat. Cook down onions and add garlic. Add salt, garlic powder, cayenne pepper, smoked paprika, canned chiles, and both bell peppers. Stir and simmer for 1-2 minutes.
2. Drain black beans and add to the pot. Smash to break up the black beans. Add half the coconut milk and allow to simmer and thicken, then add remaining coconut milk. Smash beans until they thicken.
3. To garnish, add chopped green onions and cilantro. Finish off with a drizzle of the lime juice.