Black bean soup
Black bean soup
Servings
3
servingsPrep time
1
hour20
minutesCooking time
1
hour15
minutesInspired by: https://cooking.nytimes.com/recipes/1025039-coconut-black-bean-soup
Ingredients
250 grams black beans, soaked overnight in salted water
1/2 onion, chopped
3 cloves garlic, finely chopped
2 jars stock (approx.
1 chili, finely chopped
1 tablespoon tomato paste
1 can light coconut milk
Olive oil
Salt and pepper
Toppings, such as finely chopped red onion, shredded cheddar cheese, sour cream
Directions
- In a Dutch oven over medium heat, heat oil, then add onion and salt, stirring occasionally for 3-5 minutes. Add garlic, salt, and pepper, then saute for another 1-2 minutes.
- Add black beans in soaking liquid, along with 2 jars of stock, bringing to a simmer, then cooking for 1 hour until beans are soft.
- In a small pan over medium-high heat, add oil, then chili, salt, and pepper for 1-2 minutes. Add tomato paste, sauteing for another 1-2 minutes until dark.
- Add some of the coconut milk to the pan, stirring together until smooth, then add to pot with beans along with the remaining coconut milk. Cook for 15-20 more minutes.
- Scoop out a cup of beans, then use an immersion blender on the rest of the soup until smooth. Add back in the cup of beans.
- Taste for salt and pepper, then serve with toppings.