Coconut-Stewed Black Beans with Collard Greens
A comforting Brazilian-inspired stew combining tender black beans simmered in creamy coconut milk with sautéed collard greens, garlic, and smoked paprika. This brazilian (vegetarian) ready in about 110 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 350 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.
Ingredients
- 1 cup dried black beans
- 4 cups water
- 1 cup coconut milk
- 2 tbsp olive oil
- 4 minced garlic cloves
- 1 medium, diced onion
- 1 tsp smoked paprika
- 4 cups chopped collard greens
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
Instructions
- Step 1: Rinse 1 cup dried black beans and soak them in water overnight. Drain and transfer to a large pot with 4 cups fresh water. Bring to a boil over high heat, then reduce to medium-low and simmer, uncovered, for 1 hour or until tender.
- Step 2: In a skillet, heat 2 tbsp olive oil over medium heat. Add 4 minced garlic cloves and 1 diced medium onion, sautéing for 5 minutes until translucent and fragrant.
- Step 3: Stir in 1 tsp smoked paprika and cook for 30 seconds to release aroma, then add to the pot of beans along with 1 cup coconut milk. Simmer together for 15 minutes to meld flavors.
- Step 4: In the same skillet, add the chopped collard greens (4 cups) and sauté over medium-high heat for 5 minutes until wilted but still bright green. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Stir the sautéed greens into the bean stew, adjust seasoning with lime juice (1 tbsp) for brightness, and serve warm with rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Stewed Black Beans with Collard Greens take to make?
Total time is about 110 minutes (20 min prep + 90 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 Collard Greens?
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 Collard Greens?
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 Collard Greens 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 Collard Greens 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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