Chipotle Cinnamon Slow-Cooked Coconut Beans

Tender, slow-cooked beans in a red broth tempered with coconut milk toward the end. The broth hums with a strong cinnamon, chipotle, and tomato foundation punctuated with cayenne pepper and Thai chiles.

Chipotle Cinnamon Slow-Cooked Coconut Beans

You’re looking at some really good slow-cooked beans here. They’re simmered until extra tender in a brilliant red broth tempered with coconut milk toward the end. The broth hums with a strong cinnamon, chipotle, and tomato foundation punctuated with cayenne pepper and Thai chiles. The broth thickens as it cooks enveloping the beans over the course of an hour or two. Make a pot and use them throughout the week!

A White Pot of Slow-Cooked Beans made with Chiles and Coconut

How To Serve Slow-Cooked Coconut Beans

I love these beans soupy and straight, just after I make a fresh pot - drizzled with a bit of extra coconut milk. All bets are off after that. The flavors concentrate overnight and the broth thickens. These beans are great on tacos. You can use them in place of chickpeas in a favorite bean or veggie burger. Or make them a foundation component in a lunch bowl.  
A White Pot of Slow-Cooked Beans made with Chiles and Coconut

Other Ideas:

  • Quesadillas: Make a quesadilla with a side of the coconut beans topped with salted yogurt, lots of sliced scallions, toasted cashews and a big squeeze of lemon.
  • Grain Bowl: (pictured below) Serve a cup of your favorite rice and/or grain blend with the coconut beans on the side, drizzle with extra full-fat coconut milk. Top with sesame seeds and a bit of citrus olive oil and/or hot sauce.
  • Make it a Soup: Add more water and coconut milk at the end, re-season and enjoy as a pot of soup.

Slow-Cooked Coconut Beans in a Bowl Served with Basmati Rice and Avocado

Choosing Your Beans

I like to make these coconut beans with Santa Maria Pinquito beans. They deliver a robust broth that stands up beautifully to all the spices here. That said, I think King City Pink beans might work beautifully with their thinner skins and creamy tenderness. I can also imagine Mantequilla and Buckeye beans working nicely if you have either of those on hand.

Slow-Cooked Coconut Beans Video

This is a quick video to demonstrate how these beans come together.

A White Pot of Slow-Cooked Beans made with Chiles and Coconut

Variations

As this recipe evolved over the course if this year, I landed on a spice blend that leans pretty hard into the feistiness of ground cinnamon and of a range of chile peppers. That said, there are a thousand other directions you could take the spice profile here while leaving many of the other ingredients in place. I could imagine a version heavy on caraway, and then you could introduce some chopped celery with the onion at the start. Basically, if you can imagine something being delicious alongside tomato and coconut milk, you shouldn't be shy about trying it out.
A White Pot of Coconut Beans on a Marble Counter waiting to be Served

More Bean Recipes

I did a post a couple years back with ten of my favorite bean recipes, but wanted to note there are a couple stand-outs that are constantly on repeat in my kitchen. In particular, this is how I like to make refried beans. Look here if you're looking for a good basics write-up on how to cook beans. And, if you're a giant bean fan, please(!) give these Giant Chipotle Baked Beans a try. They're so so so good.

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express

Chipotle Cinnamon Slow-Cooked Coconut Beans

5 from 5 votes

I like to make these coconut beans with Santa Maria Pinquito beans. They deliver a robust broth that stands up beautifully to all the spices here. That said, I think King City Pink beans might work beautifully with their thinner skins and creamy tenderness. I can also imagine Mantequilla and Buckeye beans working nicely if you have either of those on hand. I also like to use fire-roasted crushed tomatoes here, but don’t be dissuaded if straight roasted tomatoes are what you have. And I've been using this homemade bouillon powder in place of commercial bouillon.

Ingredients
  • 1 pound dried Santa Maria Pinquito beans, soaked overnight
  • 3 tablespoons extra virgin olive oil
  • 1 cup yellow onions, finely diced
  • 6 cloves garlic, minced
  • 14- ounce can of crushed tomatoes
  • 1/4 cup tomato paste
  • 2 tablespoons adobo sauce from a can of chipotle chiles
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 bouillon cube or 1 tablespoon homemade bouillon powder
  • 4 dried Thai chiles
  • 1 teaspoon fine grain sea salt
  • 3/4 cup full-fat coconut milk
Instructions
  1. Drain the beans and set aside.
  2. Heat the olive oil in a large pot over medium-high heat.
  3. Add the onions and cook until soft, 5 minutes or so. Stir in the garlic and crushed tomatoes, and cook for another 3-4 minutes. Stir in the tomato paste, adobo sauce and cinnamon, and cook for another minute or two. Stir in the bouillon, the beans, 6 cups of water, and the Thai chiles.

  4. Bring to a simmer and cook, stirring regularly, until the beans are wonderfully tender and the broth has reduced and thickened. You want a gentle simmer here because it usually takes between an hour or two for the beans to get that creamy tenderness you’re after. Stir in the salt and most of the coconut milk, a half cup or so.
  5. Remove from the heat, wait 10 minutes or so, and serve drizzled with a bit more coconut milk.
Notes

Serves 12.

Serves
12
Prep Time
6 hrs
Cook Time
1 hr 30 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Post Your Comment






Comments

Thanks for the easy and delicious recipe! For a 6 yo who can handle some (but not a lot) of spice, we left out the cayenne and used only two Thai chiles. We all gobbled it down.5 stars

Christine

    Thanks Christine!

    Heidi Swanson

alternating bites of beans with typing this post. delish! forgot to add the coconut and it's still fabulous. used rancho gorgo king city pink beans. what a yummy pot for the rest of the week. thank you so much, heidi.5 stars

jude

    Thanks Jude! Good call on the King City Pinks...xx!

    Heidi Swanson

This looks fantastic, Heidi! I’ve made your giant chipotle beans more times than I can count & everyone absolutely loves them. That’s my all-time favorite bean dish, and I eat a LOT of beans! :)

Ashley

    I love those beans so much too.:) Thanks for the note Ashley.

    Heidi Swanson

I am enjoying this right now! It’s fantastic just as written. Thank you very much.5 stars

Rebecca

    Woohoo! Love reading this.

    Heidi Swanson

More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Any clickable link to amazon.com on the site is an affiliate link.