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Lilly’s Table

 
 
Lime Slaw
© Lillys-Table.com Photo of Coconut Refried White Beans
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Coconut Refried White Beans

from Coconut White Bean Tostadas with Grapefruit Avocado Salsa, the Week of May 6, 2012.
View the previous recipe for this meal.

White beans are given a little lime & coconut and then mixed and mashed all up. This alternative to traditional refried beans calls for tropical inspired salsas and flavors. The recipe uses coconut juice, which is increasingly popular but coconut milk or just water could be used instead.

Ingredients

  • ½ cup coconut, shredded, unsweetened
  • 1½ cup white beans, about 1 can drained
  • 2 tablespoons coconut oil
  • ½ cup coconut juice, coconut milk or water
  • 1 lime, zest and juice
  • 1 teaspoon coriander, ground
  • ½ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Place the unsweetened shredded coconut in a skillet over medium heat. Shake the pan and toss. Watch the flakes carefully as they can go from white to burnt quickly and you only want a light toasty shade.

Once they are gaining color, reduce the heat to low and swirl in the coconut oil. Add the beans and start to mash and toss them in the coconut. When the beans start to stick, pour in the coconut juice (water or milk). Continue to mash and stir until it is your desired creaminess. If necessary, add another splash or more of liquid.

Finish with the lime zest, juice and salt. Taste. Add more salt if desired. Garnish with a sprinkle of coconut and serve.