We went hiking today at McCormick's Creek State Park and after getting home and cleaning up I wanted to make dinner.
Outside wolf cave
We have a bunch of cans of coconut milk and have been looking for ways to use it. I wanted to make a curry with chickpeas but we didn't have chickpeas. We did have black beans. So I jumped on Pinterest & did a search for "coconut milk and black beans". I was surprised by how many recipes I found. There was one with black beans coconut milk and pumpkin purée that looked interesting but I didn't have any of the fresh veggies. The other ingredients looked so interesting so I decided to try it!
I started with one can each of coconut milk, black beans, and pumpkin purée. Put this all in a saucepan over medium high heat. I then added 1/2 tablespoons each of cumin, cinnamon, garlic, and chipotle chile pepper. I ended up adding more of each but that's where I started. Then I put in a 1/4 cup vegetable broth, 2 tablespoons of olive oil. I used about 1/8 cup of maple syrup, it's a kind that was stored in a bourbon barrel. Add a few splashes of hot sauce to tease.
The only fresh vegetable I had was carrots. I graded two carrots and added them in.
I squeezed half a lime in but I really wish I would have used the whole thing.
As I was cooking, Grant and I started talking about cornbread. I thought this would be good poured over cornbread so I wiped some up.
Yummy!
We had pepitas so I sprinkled some on top.
It was fabulous!! Rich, creamy, spicy and just a touch of heat. So good!!