Coconut Beans and Greens with Sriracha Cashews

I am the kind of person who craves hot coffee in 95 degree weather.

Likewise, I am the kind of person who loves a big, steaming bowl of beans even as the temperature warms up. We are in awkward times, in the beginning of April, with the temperature balmy enough to wear cutoffs one moment and then raining and dropping 40 degrees the next.

The only thing comforting in this situation is a big pile of carbs.

I think my love for eating warm pots of beans all year round came from my dad. See, when I was growing up, my dad usually made a big pot of soup once a week. And we are not just talking about a basically chicken noodle (although sometimes, it was perfectly a bowl of chicken noodle). No, we are talking about black bean soup, chili, swiss chard with white beans and tomatoes, pisole, and many others. Lately, he’s been sticking with miso (at least when I’ve been home), but over the years, I believe we had a repitoire of about 20 different soups.

And no, he was not the soup nazi. He was just a man with a plan. And that plan involved lots of different soups.

If you were to ask me what my favorite soup of them all is, it would be a really difficult question for me. It depended on my mood, whether I was sick (matzoh ball) or there was a football game (chicken pisole) or just a Sunday (lentil dal). But if you really were to badger me and ask, “SARAH, what is your most FAVORITE soup?!?!”, I would have to tell you it would be a white bean soup with fried escarole. My dad would soak the beans overnight, then cook the beans all day with sauteed onion and crispy pancetta (this was back in medieval times when I at meat), then topped with escarole that had an equal greens to garlic ratio. It was so comforting, so delicious. I would tote the soup to grade school in a tiny thermos.

It would become cold, but it was still just as good!

Beans run through my blood. And, to me, they are the ultimate comfort food. There is nothing like sitting around with friends on a warm chilly day, with a pot of beans and greens. It still amazes me that these little pebbles you find in the bulk bins become a luscious base for a comforting, nourishing meal. And beans and greens are so adaptable that you can very EASILY switch around the flavas.

This new rift on “beans and greens” comes because I had a ton of pantry ingredients I was trying to get rid of. Plus, I love Sriracha, and this recipe requires a TON of it. If you are wondering what type of Sriracha I go for, it is usually Trader Joe’s (are you surprised?), mostly because I find it has a deeper flavor than the name brand. I’ve already made this dish three times in two weeks. Can you say I’m a slave to it? You bet your bottom dollar!

Yields 4

Coconut Beans and Greens with Sriracha Cashews

10 minPrep Time

35 minCook Time

45 minTotal Time

Save RecipeSave Recipe


    sriracha cashews
  • 1 tablespoon ghee (or coconut oil, if vegan)
  • 1/2 cup toasted cashews
  • 1-2 teaspoons sriracha
  • beans and greens
  • 1 tablespoon ghee (or coconut oil, if vegan)
  • 1 large onion, chopped
  • 2 tablespoons grated or finely minced ginger
  • 2 cloves garlic, minced
  • 1 14 ounce can of coconut milk
  • 3-4 cups of cooked white beans (or 2 cans drained and rinsed)
  • 1 bunch of dark leafy greens (I like kale or collards for this recipe)
  • 2 teaspoons soy sauce (or tamari if gluten free)
  • lime juice and cilantro, for garnish


make the sriracha cashews

Heat ghee or coconut oil in a large pot over medium heat. Add nuts and sriracha (upping the heat if necessary) and stir to coat. Cook until nuts begin to toast, 3 to 5 minutes. Scrape into a small bowl and season with salt. Wipe out pan.

make the beans and greens

Melt ghee or coconut oil in same pot over medium-high heat. Add onion, garlic, ginger, and a pinch of salt, and cook, stirring occasionally, until browned and softened, about 5-7 minutes. You may have to turn the heat down to medium or medium low after a few minutes.

Add another teaspoon or two of Sriracha and the can of coconut milk. Fill the empty can with water, add it to the pot, and bring it to a simmer (you can also use bean broth instead of water if you cooked your beans from scratch!). Add cooked white beans, 1/2 teaspoon kosher salt, and bring to a simmer. Simmer for 20 minutes or until mixture has begun to thicken and beans have begun to break down.

Stir in greens, allowing them to wilt in the bean mixture. Stir in soy sauce, then season with salt and pepper, to taste. Squeeze with lime or add additional sriracha, if needed. Stir in half of the cashews. Portion beans into bowls. Garnish each bowl with remaining nuts and more lime or cilantro. EAT



582 cal


34 g


41 g


27 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Where have you BEAN all my life?!

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