Ingredients
- 4 slices bacon, diced
- 1 medium onion, peeled and halved
- 1 jalapeno pepper, seeded and halved
- 1 (29 ounce) can canned black beans (such as Goya®)
- 1 (12 ounce) can unsweetened coconut water
- ½ cup white Spanish cooking wine
- ½ tablespoon ground cumin
- 1 bay leaf
What Makes This Dish So Tasty
A delicious way to enjoy black beans with a subtle sweetness from the coconut water. It combines nutritious ingredients that are both filling and flavorful. Plus, it’s a great option for a plant-based meal that feels comforting and fresh.
Cooking Advice
- Rinse the beans well before cooking to remove any dirt or debris.
- Soak the beans overnight to reduce cooking time and improve texture.
- Simmer gently to avoid splitting the beans and to let flavors develop fully.
- Soak the beans overnight to reduce cooking time and improve texture.
- Simmer gently to avoid splitting the beans and to let flavors develop fully.
Directions
Cook the bacon, onion, and jalapeno together in a medium soup pot over medium heat. Keep stirring occasionally until the bacon is nicely browned and mostly cooked through, which should take about 5 minutes. Then, add in the black beans, coconut water, white cooking wine, cumin, and a bay leaf. 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 up—this usually takes around an hour. Once it’s thick and flavorful, it’s ready to enjoy!
Serving Ideas
Serve warm alongside steamed rice or quinoa for a complete meal. It pairs well with fresh salsa, avocado slices, or a sprinkle of chopped cilantro. For extra protein, add a dollop of plain yogurt or a squeeze of lime juice.
Freezing Tips
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. This dish also freezes well for up to 3 months.
