Spicy Coconut Black Beans

1. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add chopped onion and red bell pepper, cook until softened, about 5 minutes. 2. Stir in minced garlic, cumin powder, and thyme sprigs. Cook for 1 minute until fragrant. 3. Add drained black beans, coconut milk, vegetable broth, and the whole (or sliced) scotch bonnet pepper. Bring to a gentle simmer. 4. Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally, until the beans are tender and flavors have melded. 5. Carefully remove the scotch bonnet pepper (do not burst it if you want less heat) and thyme sprigs. Season with salt and black pepper to taste. 6. Serve hot, garnished with fresh cilantro if desired. Excellent with rice or plantains.