Black-Eyed Beans With Coconut Cream

Black-Eyed Beans With Coconut Cream

When black-eyed beans dream, they hope to be mixed up with coconut cream. Cooked up with anti-inflammatory garlic, anti-ageing carrots, and carotenoid-rich bell peppers and tomatoes, this hearty dish is everything a health nut could desire from their comfort food.


For 4-5 People

4 cups black eyed bean
2 onions
4 garlic cloves
2 tomatoes
2 carrot
2 potatoes
1 bell pepper
1/2 cane coconut cream

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon dried thyme
1 tablespoon oregano
1 teaspoon chili powder
4 tablespoons oil


Wash the beans thoroughly at least three times, then soak them for 30 minutes.

Chop up the onion and the garlic and fry.

After 3-4 minutes, cut the carrots, potatoes and bell pepper roughly and add them to the pot.

Fry for 6-7 more minutes and add the beans.

Fry together for 5 more minutes and add all of the spices.

Cover the mixture with water and let it cook for 30-40 minutes.

Add the coconut cream and fresh tomatoes.

Cook for 3 more minutes and serve.

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Michal is the resident chef at Vagabond Temple. In addition to creating delicious and healthy vegan meals for our guests almost every day, she is also a skilled Reiki healer, currently pursuing her Master level qualification.