Jamaican Spicy Beans

I am so excited to share with you a recipe I came across tonight while searcing for ideas for dinner. I order a few products regularly from Nutiva. My favorite products are Hemp Oil, Red Palm Oil, Coconut Manna and Coconut Oil. I am also "friends" with Nutiva on my FB so I receive meal ideas or products deals from them regularly.  Tonight they had posted a yummy looking creamy bean dish. We don't eat meat so I am often looking for filling entrees other than just quinoa though we do love us some quinoa. 

After reading the ingredient list, I remembered I used the last of my Red Palm Oil today making hummus. That's ok because I love to get creative and often change many of the meals I come across- do to food intolerances or preferences. 

So with out further ado I give you my version of Jamaican Spicy Beans. 

Jamaican Spicy Beans

1 can kidney beans ( non BPA can - I use Eden's Organics)
1 can black beans
2 T coconut oil
1 diced leek ( we don't do onions but feel free, it's in the original recipe, calls for 1 diced onion)
1 heaping T minced garlic
1/4 t red pepper flakes
1/2 c coconut butter
1/8 t cinnamon
1/8 t nutmeg
1/2 t sea salt
2 T nutritonal yeast
1/2 c cilantro

Saute leeks, garlic and pepper flakes in coconut oil until leeks are smelling good. Add beans to skillet, coconut butter, cinnamon and nutmeg and salt to taste. Simmer for 5 minutes. Remove from burner, stir in nutritional yeast. Transfer to serving dish, garnish with cilantro. Totally yummy, the coconut butter and nutrional yeast make it so creamy and almost cheesy.