Spiced Coconut and Tiki-Style Black Bean Stew

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A hearty vegetarian stew infused with coconut milk, warming spices, and black beans, inspired by Polynesian flavors and tiki culture. This vegetarian recipe, ready in about 45 minutes, pairs coconut milk, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 cups black beans (canned, drained and rinsed)
• 1 can (13.5 oz) coconut milk
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 3 minced garlic cloves
• 1 tbsp minced ginger root
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced medium red bell pepper, sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger root, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika to the pot, stirring to coat vegetables and toast spices for 30 seconds.
4. Step 4: Pour in 2 cups vegetable broth and 1 can (13.5 oz) coconut milk; bring to a simmer.
5. Step 5: Add 2 cups drained and rinsed canned black beans, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 20 minutes, stirring occasionally, until stew thickens slightly.
6. Step 6: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve warm.