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Categories:
olive oil white onion garlic ground cumin chipotle chiles fresh cilantro black beans coconut milk water salt pepper lime wedge white onion cilantro tomatoes
Viewed: 39 - Published at: 5 years agoIngredients
- Soup
- 2 tablespoons olive oil
- 1 small white onion, diced small
- 1 garlic clove, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chipotle chiles in adobo, minced or 1 -1 1/2 teaspoon TABASCO(R) brand Chipotle Pepper Sauce
- 1/4 cup fresh cilantro, chopped (NOT dried)
- 2 (15 ounce) cans whole reduced sodium black beans (or equivalent amount of freshly cooked black beans)
- 1 (15 ounce) can reduced-fat coconut milk
- 2 1/2 cups water or 2 1/2 cups vegetable broth
- salt
- pepper
- Garnishes
- lime wedge
- diced white onion
- fresh cilantro leaves
- diced firm tomatoes
Method
- 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.
