Saturday, September 11, 2010

Black Bean and Coconut Milk Soup

Okay all you coconut haters, give this one a shot. You won't regret it. I found this recipe out of Fitness magazine several years ago, and I've been going back to it ever since. It's very easy to make and very healthy for you. I know, I know, it has coconut milk in it, but really you can't taste the coconut. Try it, and if you taste the coconut milk, then go ahead and let me know that I was wrong. But, I really think you will like it. It is pretty spicy due to the chipotle chiles you add to the soup, but you can always dial that back if you'd like. Enjoy!

2 tbsp olive oil
1 small white onion, diced small
1 garlic clove, minced
1 1/2 tsp ground cumin
1 1/2 tsp chipotle chile in adobo sauce, minced or 1 1/2 tsp Tabasco chipotle pepper sauce
1/4 c fresh cilantro (not dried)
2 (15 oz) cans whole reduced sodium black beans
1 (15 oz) can reduced-fat coconut milk
2 1/2 c water or vegetable broth

lime wedges
diced white onion
fresh cilantro leaves

In a soup pot, pour in the olive oil and sautee the onion, garlic, cumin, and chipotle. Saute for about five minutes over medium heat, and make sure you stir. Then, you add half cup of water and reduce the heat to low. Let simmer for about 15 minutes or until the onion is softened. Next, you add the black beans (include the bean liquid), coconut milk, and 2 1/2 cups water or stock. Next, you increase the heat to high and bring to a boil. Once it comes to a boil, reduce to medium-low and simmer for 15 minutes.
Once the allotted time has past take about 1 cup or so of the beans and some of the liquid and puree in a blender. Then dump the contents back into the soup, and stir to thicken. I think I used about 2 cups of the bean mixture including the liquid. Or, if you have an immersion blender you can bled the soup that way). Stir in the cilantro, and adjust the seasoning with salt and pepper to your liking. Garnish in each bowl with cilantro leaves, onions, and lime wedges.

(Click here for printable recipe)

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