Black beans with coconut, chilli and lime from Ottolenghi Flavour / Flavor (page 86) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Notes about this recipe

  • Eat Your Books

    Allow dried black beans to pre-soak overnight.

  • pamacea on May 22, 2026

    This was surprisingly good for the minimal ingredients. I added ground beef and fried potato, as well as an onion. These additions required more heat and more lime juice. All I had was desiccated coconut, but the flavour came through nicely. In future, I think I would add a compatible vegetable for moisture and texture (corn or red peppers, perhaps) as I did find it a bit dry. Otherwise, easy and bright!

  • Ganga108 on January 23, 2022

    The Black Beans recipe in Ottolenghi's Flavour is surprisingly wonderful, full of flavours of lime, garlic, chilli, coconut. A little "party in the mouth" honestly, and a bit addictive. I have to confess that I messed up the first two steps and ended up cooking everything together. So it didn't look as good as his does. I topped the beans with the lime juice and coconut, then tomatoes from the garden, crispy fried shallots and some Chinese Chilli Crisp. (Also I used canned beans, and reduced the water and cooking time accordingly. Using canned beans makes it a quick and easy meal. #win) Served with warmed pita bread. A note on the recipe. I am not a fan of mustard seeds being thrown in at the last minute - they can remain bitter if not allowed to pop. So i added them before the garlic. In summary - YUM!

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