phoenikia’s quick black bean, potato and coconut stew



1 tbsp of peanut oil, or oil of your choice 

1 5cm piece of ginger, peeled and minced

1 clove of garlic, peeled and minced

1-2 tsp of cumin

1 tsp of cayenne

1 can of black beans, drained and rinsed

1 can of light coconut milk

4 medium potatoes, peeled and diced

1 can of tomatoes, diced


  1. Heat oil in large saucepan. Saute garlic, ginger and cumin for a minute or 2, until it starts to become aromatic.
  2. Add chopped tomatoes and their juice, and the potatoes, and bring to a simmer. Stir in coconut milk and the black beans.
  3. Simmer until the potatoes are cooked to your taste.


Next time I make this dish, I plan to stir in a 1/2 cup of chopped cilantro, just before serving. Might also add a chopped jalapeno when I saute the ginger and garlic.

This recipe was inspired by dani spies carribean black bean soup.


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