Coconut-Stewed Black Beans with Malagueta Pepper

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Slow-cooked black beans enriched with creamy coconut milk and a fiery kick from malagueta — the classic Brazilian hot pepper — bringing an authentic tropical coastal depth to every bowl. This Brazilian recipe (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.

Ingredients

• 1 cup dried black beans
• 4 cups water
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, chopped Calabrian chili peppers
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh cilantro

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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.