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Coconut Black Bean Soup

Coconut Black Bean Soup

This hearty black bean soup takes on a luxurious twist by incorporating canned coconut milk, imparting a creamy richness and a gentle, sweet taste. Whole cumin seeds and tomato paste bring layers of flavor and depth, while the jalapeño adds a brightness and spicy kick.
You can blend the soup until it achieves a silky-smooth texture or leave it slightly chunky. In any case, this soup serves as a hearty and fulfilling choice for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 large white onion peeled
  • 2 limes 1 halved and 1 cut into wedges
  • 1¾ teaspoons kosher salt use Diamond Crystal or ¾ teaspoon Morton, plus extra for seasoning
  • 1 tablespoon extra-virgin olive oil
  • 4 garlic cloves finely minced
  • 1 jalapeño minced (seeds removed if desired)
  • 1 bunch of cilantro with stems and leaves separated
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin seeds
  • ½ teaspoon freshly ground black pepper
  • 3 15.5-ounce cans black beans, drained
  • 1 13.5-ounce can full-fat coconut milk
  • 1 cup vegetable or chicken stock plus more if needed

Instructions
 

  • Cut the white onion in half lengthwise and then cut lengthwise again into quarters. Place these slices in a small bowl and mix in the juice of half a lime and ¼ teaspoon of salt. Set this aside to use as a garnish later. Dice the remaining onion and keep it aside.
  • Heat it over medium-high heat in a large soup pot or Dutch oven. Once it's hot, add the olive oil. Please put in the diced onion and cook until it becomes tender and develops a golden edge, which should take about 3 to 5 minutes. Add the minced garlic and cook for another minute or until it becomes fragrant.
  • Add the jalapeño. Mince ¼ cup of cilantro stems and add them to the pot. Cook until the jalapeño and cilantro stems become tender, about 2 minutes. Stir in the tomato paste, cumin seeds, black pepper, and the remaining 1½ teaspoons of salt. Cook for another 1 to 2 minutes or until the tomato paste darkens.
  • Now, introduce the black beans, coconut milk, and stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to simmer for 15 to 20 minutes or until the mixture thickens.
  • To achieve the desired consistency, use an immersion or regular blender to purée the soup, leaving it somewhat chunky. If you prefer a brothier soup, you can add more stock now.
  • Stir in the juice from the remaining half of the lime and incorporate ½ cup of chopped cilantro leaves. Taste the soup and adjust the seasoning by adding more salt and lime juice as necessary. Serve the soup with the pickled onions on top and garnish with additional chopped cilantro. Offer lime wedges on the side for extra flavor.