Coconut Black Beans
These delicious black beans are wonderful over white rice. The exotic flavor comes from the combination of the jalapenos, honey, and coconut milk. If you want to cut fat and calories substitute lite coconut milk for regular coconut milk.

2 tablespoons olive oil
1/2 red onion - diced fine
2 cloves garlic - minced
60 ounces canned already cooked black beans - drained
1/4 cup cilantro - minced
1 medium jalapeno chile pepper - seeded and chopped
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
15 ounces coconut milk (unsweetened)
1/2 cup honey

Heat oil in skillet on medium heat. Saute onions and garlic for 10 minutes. Add remaining ingredients and continue to cook until most liquid is absorbed (about 1 hour). Serve over a bed of rice. 