Curried Coconut Canario Beans


  • 1 cup dry canario beans, soaked in water overnight
  • 4 cups coconut water
  • 3 fresh peppers (We like to use two jalapenos and a serrano, but you could use Thai chili or none at all)
  • 1 tbsp canola oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 inch piece of fresh ginger, grated
  • ½ tsp turmeric
  • ¼ tsp coriander seed
  • ¼ tsp cumin seed
  • ½ tsp salt or to taste
  • Fresh cilantro, chopped



  1. Drain the canario beans and put them in a large pot with the coconut water and peppers. Bring to a boil then reduce to a simmer for 1-1 1/2 hours or until tender.
  2. Meanwhile, toast the coriander seed and cumin seed over medium-high heat for about 5 minutes or until fragrant. Grind the toasted seeds in a spice grinder or with your mortar & pestle.
  3. In the same skillet, heat the canola oil and add the onion and garlic. Cook 3-5 minutes or until translucent.
  4. Add the turmeric, ground coriander and cumin, salt and the cooked beans with a little of the cooking water. Cook until heated through.
  5. Top with chopped cilantro and serve.