Coconut Curry Black Beans with Rice

Drain and rinse the black beans. Set aside.

Mince the garlic. Peel and dice the yellow onion. Peel and grate the ginger. Dice the tomatoes.

Measure out the cumin, turmeric, and cayenne into a small bowl. Have the coconut oil, chicken broth, and heavy cream ready.

Rinse the cilantro and roughly chop. Cut the lime into wedges.

Use separate cutting boards and utensils for raw ingredients and ready-to-eat items to prevent cross-contamination.

Add 3 cups of water and 1.5 cups white rice to a medium pot. Bring to a boil, reduce heat to low, cover tightly and simmer for 18 minutes until water is absorbed and rice is tender. Let rest covered for 5 minutes, then fluff with a fork.

Heat the coconut oil in a large Dutch oven or deep skillet over medium heat until shimmering.

Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.

Add the minced garlic and grated ginger. Stir constantly for 1 minute until fragrant but not browned.

Sprinkle in the cumin, turmeric, and cayenne. Stir to coat the aromatics and cook for 30 seconds, toasting the spices.

Add the diced tomatoes and cook for 3 minutes, breaking them down until they release their juices and create a thick base.

Pour in the chicken broth and stir to combine with the curry base.

Add the drained black beans. Stir well and bring to a gentle boil.

Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the liquid thickens slightly and the flavors meld.

Stir in the heavy cream and simmer for another 5 minutes until the curry is rich and creamy. Season with salt to taste.

Use a food thermometer to verify the curry reaches an internal temperature of 165°F (74°C) before serving, especially if serving high-risk individuals.

Divide the fluffy white rice among four bowls or plates.

Ladle the coconut curry black beans generously over each portion of rice.

Garnish with fresh chopped cilantro and a lime wedge on the side. Serve immediately.