Ingredients
- 4 slices bacon, diced
- 1 medium onion, peeled and halved
- 1 jalapeno pepper, seeded and halved
- 1 (29 ounce) can canned black beans (such as Goya®)
- 1 (12 ounce) can unsweetened coconut water
- ½ cup white Spanish cooking wine
- ½ tablespoon ground cumin
- 1 bay leaf
Why This Dish Is So Satisfying
This dish combines the natural sweetness of coconut water with the hearty flavor of black beans. It’s a healthy and refreshing twist that adds depth without extra fat or calories. Plus, it’s easy to make and perfect for a nutritious meal any day.
Quick Kitchen Tips
- Rinse the beans well before cooking to remove any impurities.
- Use fresh coconut water for the best flavor, but bottled works in a pinch.
- Simmer the beans gently to avoid breaking their skins and to keep them tender.
- Use fresh coconut water for the best flavor, but bottled works in a pinch.
- Simmer the beans gently to avoid breaking their skins and to keep them tender.
Directions
Cook the bacon, onion, and jalapeño together in a medium soup pot over medium heat. Keep stirring occasionally until the bacon starts to brown and is mostly cooked, which should take about 5 minutes. Then, add the black beans, coconut water, white cooking wine, cumin, and a bay leaf to the pot. Give everything a good stir to combine. Cover the pot and let it simmer over medium heat, checking occasionally, until the mixture thickens and the flavors meld—this usually takes around an hour. When it's ready, remove the bay leaf and give it a final stir before serving.
Serving Combinations
These beans go great as a side for grilled meats or roasted vegetables. You can also spoon them over rice or use them as a filling for tacos and burritos. A sprinkle of fresh cilantro or a squeeze of lime brightens the dish beautifully.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of water if the beans seem dry. You can also freeze portions for longer storage, thawing overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh black beans instead of canned?
Yes, but you'll need to soak and cook them beforehand, as fresh beans take longer to soften.
Is it necessary to seed the jalapeño?
Seeding reduces the heat, but you can leave seeds in if you prefer a spicier dish.
Can I substitute the bacon for a vegetarian option?
Yes, try smoked paprika or liquid smoke with sautéed mushrooms for a smoky flavor.
What can I use instead of white Spanish cooking wine?
Dry white wine, chicken broth, or water with a splash of vinegar work well as substitutes.
How thick should the bean mixture be when finished?
It should be thick and slightly creamy, with most of the liquid absorbed or evaporated.
Can I prepare this recipe in a slow cooker?
Yes, cook bacon and aromatics first, then combine all ingredients in the slow cooker and cook on low for 4-6 hours.
Is unsweetened coconut water necessary?
Yes, unsweetened helps avoid added sugars and balances the flavors in the dish.
How should leftovers be stored and reheated?
Store in an airtight container in the fridge for up to 4 days; reheat gently on the stove or microwave.
