Coconut-Ginger infused what?!

Don’t let the title of this recipe fool you. Yes, I created my first variation of a black bean brownie recipe. No, they don’t exactly taste like coconut or ginger. Yes, they are light, chocolatey and delicious. No, they do not taste like beans.

Why?

Because I cooked the beans in coconut milk and I used a decadent, delicious dark chocolate, with a hint of ginger, in the mix

Here it is folks – the secret:

You must make your beans from scratch .

. You must make them with coconut milk, not water.

I decided to make homemade beans in my pressure cooker. I cooked them up in coconut milk and date syrup and oh, my the subtle, sweet smell in the house was a sure sign these brownies were going to work. Don’t have a pressure cooker? Then make homemade beans on the stove top:

Let the beans soak. At a minimum, let the beans set for two hours ; at most, overnight. ( Optional ) Rinse and drain the beans again.After the beans have finished soaking, many people like to rinse them in a colander again before cooking them. [JL’s note: rinse and drain like mad!] Drain the beans again and then add them back to the pot, filling it again with fresh, cold water. Again, use 3 cups of water [JL’s note: coconut milk + date syrup according to recipe] per cup of dried beans. Bring the pot of beans to a gentle boil and let them cook until they’re tender.Keep testing the beans for doneness. After the beans have finished cooking, remove them from the heat and drain them.Your beans are ready to eat (or to be used in t hat fabulous recipe you found [JL’s note: In my Coconut-Ginger Infused Black Bean Brownies!) SOURCE

I’m going to tell you right now – I love, love, love these brownies! Better yet? My omnivore husband loves them even more than I love them!