Chipotle Cinnamon Slow-Cooked Coconut Beans is a bold and comforting dish that blends smoky chipotle heat with warm cinnamon and creamy coconut flavors. Slow-cooked to perfection, the beans absorb a rich, spiced sauce that’s both savory and slightly sweet. This unique fusion recipe is hearty, plant-based, and perfect for a satisfying meal with rice or flatbread.
Heat oil:
Warm olive oil in a pan over medium heat.
Sauté aromatics:
Add chopped onion and cook until soft, then add garlic and sauté for 1–2 minutes.
Add chipotle:
Stir in chopped chipotle peppers and cook briefly for a smoky aroma.
Add spices:
Sprinkle in cinnamon and mix well.
Add beans & coconut milk:
Add cooked beans and pour in coconut milk. Stir to combine.
Slow cook:
Cover and simmer on low heat for 25–30 minutes, allowing flavors to deepen.
Adjust seasoning:
Add salt if needed and stir well.
Serve:
Serve hot with rice, bread, or tortillas for a complete meal.
2 cups cooked beans (black beans or kidney beans)
2 cloves garlic (minced)
1 cup coconut milk
1 tsp ground cinnamon
1–2 chipotle peppers in adobo (chopped)
2 tbsp olive oil
1 small onion (chopped)
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