Cuban Black Beans (but with Black-Eyed Peas)

This was delicious. Between virgin coconut oil and a bit of coconut milk, the stew has a lovely nutty flavor in addition to the pungent acidic flavor of tomatoes and canned chilies. I also doubled the chilies and used black-eyed peas instead of black beans.

Cuban Beer-Infused Black Beans
Adapted from Meatless All Day (via Janet)

Ingredients
1 tbsp coconut oil, or oil of choice
1 small onion, diced
1 medium finely chopped red bell pepper (~1 cup)
2 tbsp (use 1/4 c) roasted hatch chiles (I used the canned ones from Trader Joe’s)
3 large garlic cloves, minced or pressed
1/4 tsp ground cumin
2 tbsp tomato paste
1/3 cup mild beer
3 cups cooked black beans (or 2 x 15 oz cans of black beans), rinsed and drained (I used black-eyed peas instead)
3/4 cup light coconut milk
1/2 cup water (or vegetable broth)
1 tsp nutritional yeast (if not using broth)
1/4 tsp no salt seasoning (ie, TJ’s 21-Spice Salute)
3 tbsp fresh lime juice
1 tbsp low-sodium tamari
salt, to taste
chopped cilantro, for garnish

Instructions
In a medium-sized pot over medium-high heat, heat oil. Once hot, add the onions and red bell pepper. Saute until softened, around 5 minutes. Add roasted chiles, garlic and cumin and saute until the garlic is fragrant, around 1-2 minutes more. Add tomato paste and cook until slightly browned. Deglaze with the beer and simmer for a minute. Stir in the beans, coconut milk, water/broth, nutritional yeast, no salt seasoning, lime juice and tamari. Simmer until the sauce is slightly thickened and the flavours meld, around 15 minutes. Season with additional salt, if desired. Top with cilantro. Serves 4.