By Ali Slagle
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- 4(310)
- Notes
- Read community notes
These velvety, vegan beans get a lift from lemon, but they also hold a smoky secret. Aromatics are often sweated in fat to bring out their sweetness, but crank the heat and char them instead for, as Tejal Rao wrote, “serious, almost meatlike depth of flavor.” This is a common technique in pho, black-eyed peas and other long simmers, but it also develops flavor in quicker dishes. After searing lemon wedges, their blackened bits scatter throughout beans, asparagus and coconut milk, creating a creamy bowl that’s subtly smoky and comforting. When asparagus isn’t in season, replace it with a dark, leafy green like kale or chard. Serve solo, or with rice.
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Ingredients
Yield:4 servings
- 3tablespoons extra-virgin olive oil or coconut oil
- 1large or 2 small lemons, quartered lengthwise and seeds removed
- 1(14-ounce) can full-fat coconut milk
- 3cups cooked, rinsed white beans (homemade or two 15-ounce cans)
- 1bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into 1-inch lengths
- Salt
- Handful of cilantro or basil leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
817 calories; 33 grams fat; 21 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 100 grams carbohydrates; 26 grams dietary fiber; 6 grams sugars; 40 grams protein; 908 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oil in a large skillet over medium heat until shimmering. Add the lemon wedges, peel-side down, and cook for 1 or 2 minutes to release their oils. Flip onto cut sides and cook until the flesh is browned and charred in spots, 3 to 6 minutes. Flip onto the other cut sides and repeat.
Step
2
Remove the lemon wedges, pour in the coconut milk and scrape to release all the charred bits stuck to the skillet. Stir in the beans and asparagus, season well with salt, and simmer until the asparagus is crisp-tender, 5 to 8 minutes. At first, the mixture might look thick, but there’s no need to add more liquid; the asparagus will release liquid as it cooks.
Step
3
Remove from heat and squeeze in the lemon. Season to taste with salt and serve topped with herbs.
Ratings
4
out of 5
310
user ratings
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Cooking Notes
Jean C
Since my friend does not like anything coconut, I added a small amount of white wine (or water) plus parmesan to create a creamy sauce, and followed the rest of the recipe...served with Scallops...excellent.
Henry
Tasty but too soupy. Next I’ll only use half a can of coconut milk.
Blue Jay
@Susan S, to cut down on oil splatter, heat the olive oil to a lower temperature than directed, and heat the lemons longer. You'll get fewer browned bits this way, though.You could also try using a splatter screen, as an alternative.
JD
I find it interesting that this is tagged as "healthy" when it has a lot of saturated fat per serving courtesy of the coconut milk. It makes me wonder what the criteria is for that "healthy" label.
Kathy
Good, though next time I’ll add other veggies like leeks & peppers.
JA
This was disappointing. It was so bland that I added green curry paste, lime juice and garlic. And it was still pretty bland.
Hank
Uninteresting, apart from the lemon.
Julia D
I think this recipe could have benefited from more flavor in the broth. I found the flavor to be lacking. Disappointing because I was excited to find a cost-effective, simple, and healthy recipe.
kellen
Don't make a double recipe, and use less coconut milk
PW
A lot of flavor from not a lot of labor or ingredients. I'll be making this again.The hardest part is turning slippery lemons while hot oil spatters, ouch.
Suzanne F
Exactly how is the cook time 35 minutes? 1-2 minutes + 3-6 minutes-+ 5-8 minutes = 9-16 minutes. What am I missing?
JenJen
I thought this was delish, surprisingly flavorful and hardy. Even with so few elements. And oh I air-fried the asparagus. I'm going to try again tonight with brussels and shrimp instead of asparagus.
JenJen
OK, shrimp added nothing imo. Note: charring the veggies was key in air-fryer since I was unable to achieve charred lemon bits.
Ava
This recipe is good, but tends towards blandness so err on the side of more lemon. I used two medium and thought that was about right. It does work as a stand alone, but the texture can be a little monotonous. Next time I’d eat it with some crunchy bread. Overall an inventive and versatile use of common ingredients.
Melody
I will never make this again as written. Coconut, asparagus and lemon? Oof. That said, the lemon charring is a great discovery. Swap out coconut milk for a ginger or mushroom broth and it could be great.
AdmoCook
This was quite delightful—subtly spiced and healthy too. I made the recipe exactly as written although I did add red pepper flakes, which added a bit of heat. I could also see adding garlic and/or Parmesan cheese but not needed. The lemon juice is key—I used one medium lemon for a half recipe. Served in soup bowls.
elle in nyc
Did I do something wrong? Very soupy
CG
Definitely needs a good helping of salt otherwise the coconut milk makes it quite bland. I also used two lemon as stated but wish I used more as the acid didn’t really come through. Will use more next time.
JD
I find it interesting that this is tagged as "healthy" when it has a lot of saturated fat per serving courtesy of the coconut milk. It makes me wonder what the criteria is for that "healthy" label.
sarah in sf
Am I the only one who maybe charred the lemons to more charred so just cut each quarter into thirds and then threw them into the mix? Highly recommend! Would use less coconut milk next time. And. Will there be a next time? Yeah. To play with it a little.
Natalie
It might not be the most show stopping dish BUT it delivers. It was a great side dish. The extra coconut sauce nicely soaked into the accompanying wild rice. I used coconut cream instead of milk, which worked out fine. I'd do a little less on the oil next time. I wouldn't use spring's first asparagus stalks (which are so sweet and shine on their own), but later in the season it's a great recipe.
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