BLACK BEAN AND COCONUT MILK SOUP
From Fitness magazine February 2006. Very easy to make and vegan, too! As a suggestion, serve with Recipe #118085. Also, I like to cook up a pot of brown rice and add a large spoonful to each serving of soup for a complete meal in a bowl. Finally, I have reduced the coconut milk by half and the soup was still delicious! There you go!
Provided by COOKGIRl
Categories Black Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot over medium heat, warm the olive oil. Add the onion, garlic, cumin and chipotle. Saute, stirring occasionally for approximately 5 minutes.
- Add 1/2 cup water, reducing heat to low, continuing to cook for 12-15 minutes or until onion is softened.
- Add the black beans (plus the bean liquid if using canned), coconut milk, and 2 1/2 cups water or stock. Increase heat to high and bring to a boil.
- Reduce the heat to medium-low and simmer the soup for 15 minutes.
- Scoop out 1 cup of the beans and some liquid; place in a mixing bowl. Puree the 1 cup of beans until smooth then return to the soup pot. Stir to thicken, blending more beans if you wish to desired consistency. (Or you can use a hand held immersion blender and blend the soup that way.).
- Adjust seasoning if necessary, adding salt and pepper as needed.
- Garnish each serving with lime wedges, diced white onion and cilantro leaves and diced tomatoes.
COCONUT MILK BEAN SOUP
This recipe comes from Tanzania. A friend from Togo brought me this recipe he found on the internet, because he knew I was looking for African recipes to post for ZWT4. Cooking time doesn't include the time to cook the 1/2 cup rice. Thanks Sylvanus!
Provided by Enjolinfam
Categories Peppers
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the oil and sauté the onions until softened (maybe about 5 minutes).
- Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes.
- Add the kidney beans with their liquid, the coconut milk, and water.
- Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes.
- Ladle into bowls. Top each serving with 1 Tablespoon of shredded coconut, and serve.
VEGAN BLACK BEAN SOUP WITH PUMPKIN
Vegan recipe with no oil added - coconut milk gives it a creamy consistency. One of my favorites!
Provided by staircases
Categories Black Bean Soup
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
- Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
- Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 31.2 g, Fat 4.9 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 4.4 g
SIMPLE COCONUT & BEAN SOUP
This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients
Provided by Levi Roots
Categories Lunch, Soup
Time 30m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
- Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.
Nutrition Facts : Calories 581 calories, Fat 38 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 3.19 milligram of sodium
VEGAN COCONUT-GINGER BLACK BEANS
The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
- Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
- Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
- Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.
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