Coconut ginger black beans

Steps

1. Rinse 1 can of black beans, and set aside.
2. In a large saucepan, heat the coconut oil over medium. Add the onion and cook until translucent.
3. Add the cumin, coriander, garlic and half of the ginger and cook until fragrant, stirring constantly.
4. Add the rinsed black beans and the can with the bean juice and the coconut milk; season generously with salt and pepper.
5. Bring to a boil then reduce to a simmer. Cook, stirring occasionally until the beans are soft, about 15 minutes.
6. Meanwhile in a bowl crumble the plantain chips into bite sized pieces.
7. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
8. Remove from the heat and stir in the ginger and season. Stir in the lime juice and top with plantain chips and coconut flakes.