Coconut-Stewed Black Beans with Calabrian Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked black beans enriched with creamy coconut milk and a hint of heat from Calabrian peppers, bringing a tropical Brazilian coastal flair. This brazilian (vegetarian) ready in about 90 minutes pairs dried black beans, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 4 Brazilian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried black beans under cold water and soak in water overnight or for at least 8 hours.
  2. Step 2: Drain the soaked beans and place them in a large pot with 4 cups fresh water. Bring to a boil over high heat, then reduce to medium-low and simmer for 45 minutes until beans are tender.
  3. Step 3: While beans cook, heat 2 tbsp olive oil in a separate skillet over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp chopped Calabrian chili peppers to the onions, cooking for 1 minute until fragrant.
  5. Step 5: Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, cooking for 30 seconds to toast the spices.
  6. Step 6: Pour the sautéed onion mixture and 1 cup coconut milk into the pot with the cooked beans. Stir gently, season with 1 tsp salt and 1/2 tsp black pepper.
  7. Step 7: Simmer uncovered for another 15 minutes over low heat, allowing the sauce to thicken and flavors to meld.
  8. Step 8: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving.

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Frequently asked questions

How long does Coconut-Stewed Black Beans with Calabrian Peppers take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Stewed Black Beans with Calabrian Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.

Can I substitute ingredients in Coconut-Stewed Black Beans with Calabrian Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Stewed Black Beans with Calabrian Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Stewed Black Beans with Calabrian Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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