COCONUT-BLACK BEAN SOUP
Quick and healthy.
Provided by Rebecca Joy Mahoney
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 46.3 g, Fat 22.2 g, Fiber 17.8 g, Protein 16.6 g, SaturatedFat 18.8 g, Sodium 1108.2 mg, Sugar 3.6 g
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.
BLACK BEAN BUTTERNUT SQUASH SOUP
Steps:
- Remove the seeds from your squash, cut off the peel, then cut into small cubes.
- Finely chop the onion and bell pepper.
- Mince your garlic.
- Drain and rinse a can of black beans (or cook from dry).
- Warm avocado oil over medium heat in a large pot. Add chopped onion and cook for 2-3 minutes.
- Then add chopped bell pepper and minced garlic. Cook for another 2-3 minutes.
- Next, add the spices.
- Toss to coat the spices evenly around your vegetables.
- Add the cooking sherry/ wine and cook until it's reduced by (at least) half. This takes about 3-4 minutes, or longer if you use more. Scrape around the bottom of your pot to lift any spices/ flavor that may have stuck.
- Add the remaining ingredients.
- Cook until the squash is soft, about 10 minutes. I recommend adding a lid to the pot for the first 10 minutes, then removing it for the last 10 minutes (keep lid on if you like a thinner soup).
- You can speed the cooking process by turning up the heat to medium-high. I prefer a slightly longer cooking time to give the flavors time to meld together.
- Decide if you want to serve the soup as-is, partially blended or fully blended (it's a very thick soup when fully blended).
- Use an immersion blender, regular blender or food processor to blend the soup.
- For a partially blended soup, blend anywhere from ¼ to ¾ of the soup (recipe photos show about ½ the soup blended).
- Serve the soup hot and garnish with any of your favorite toppings like cilantro, vegan sour cream, avocado, tortilla chips, pepitas, sprinkle of smoked paprika, etc.
Nutrition Facts : ServingSize 1 Serving (1/4 of recipe), Calories 328 kcal, Carbohydrate 57 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 862 mg, Fiber 18 g, Sugar 10 g, UnsaturatedFat 7 g
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.
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.
TROPICAL COCONUT BLACK BEAN SOUP
An extremely fast and tasty pureed soup that has a hint of the islands! You can swirl in a dollop of sour cream, or if you'd like, crumble a few dried banana chips on top.
Provided by carolpeitzsch
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 14m
Yield 4
Number Of Ingredients 5
Steps:
- In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 26.6 g, Cholesterol 0.4 mg, Fat 9.5 g, Fiber 9.4 g, Protein 10 g, SaturatedFat 5.5 g, Sodium 822.5 mg, Sugar 2.6 g
More about "black bean coconut soup recipes"
QUICK AND EASY SPICY COCONUT BLACK BEAN SOUP RECIPE - …
From purewow.com
4.4/5 (19)Total Time 35 minsServings 6Calories 268 per serving
- Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the onion, scallions, garlic, thyme and Scotch bonnet, and season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the allspice and cook, stirring, about 1 minute more.
- Add the stock, beans and coconut milk, and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the flavors meld together, 13 to 15 minutes.
- Carefully transfer the soup to a blender, and blend until smooth. (Blend in batches if necessary.) Return the pureed soup to the saucepan and stir in the lime juice. Adjust the consistency as needed, adding 1 or 2 tablespoons stock to achieve the desired consistency. Season to taste. To serve, garnish the soup with a drizzle of coconut milk, a few jalapeño slices and some of the reserved scallion greens.
BLACK BEAN BUTTERNUT SQUASH STEW - HEALTHIER STEPS
From healthiersteps.com
Ratings 122Total Time 40 minsCategory Main CourseCalories 278 per serving
- Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute
- Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.
10 BEST BLACK BEANS WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
BLACK BEAN-COCONUT SOUP RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 20 minsCategory Beans & Legumes, Black Beans
- In a medium heavy pot, heat the oil over medium high heat, then stir in the onions and garlic along with 3/4 teaspoon each of salt and pepper, and cook until golden, about 6 minutes. Stir in the cilantro stems, stock, beans with their liquid and coconut milk and bring to a simmer. Simmer the soup until the cilantro stems are tender, about 5 minutes.
- Puree the soup in batches, then season with salt and pepper to taste and serve topped with the cilantro leaves.
SLOW COOKER BLACK BEAN SOUP - NO SOAK - VEENA AZMANOV
From veenaazmanov.com
Ratings 19Category SoupCuisine AmericanTotal Time 8 hrs 5 mins
1-POT PUMPKIN BLACK BEAN SOUP - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (142)Calories 345 per servingCategory Dinner, Entree
- Optional (if adding chicken): Fill a large saucepan with 4-6 cups water and bring to a boil. Add boneless, skinless chicken breast, cover, and cook for 15-20 minutes or until cooked through. Drain water and let sit to cool slightly. Using two forks (or a hand mixer), shred chicken. Alternatively, prepare 1 serving (as recipe is written) Mexican Shredded Chicken Breast and set aside.
- Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
- Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.
- Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
SLOW COOKER BLACK BEAN SOUP: FREJON - MY DIASPORA KITCHEN
From mydiasporakitchen.com
5/5 (3)Total Time 4 hrs 10 minsCategory Main CourseCalories 329 per serving
SRIRACHA COCONUT BLACK BEAN SOUP WITH SWEET POTATOES ...
From cupcakesandkalechips.com
5/5 (2)Total Time 40 minsCategory SoupCalories 237 per serving
- In a large pot or Dutch oven, heat oil over medium heat. Add onion, jalapeno, cumin, and a pinch of salt and pepper. Sautee until softened and translucent, 5-7 minutes.
- Add two cans of beans and 2 cup stock, and bring a simmer. Cook for 5-10 minutes, or until heated through and everything is soft.
CREAMY BLACK BEANS WITH COCONUT MILK - THE HARVEST KITCHEN
From theharvestkitchen.com
4.4/5 (18)Category SidesCuisine MexicanTotal Time 30 mins
- Heat the oil in a medium sauce pan (I use my Le Creuset Dutch oven), and sauté the onion over medium low heat for 3 to 4 minutes.
TASTY CORN AND BLACK BEAN SOUP WITH COCONUT MILK - PINE ...
From pineandprospecthome.com
Servings 4Estimated Reading Time 3 minsCategory Soup
- Add 2 tablespoons of olive oil to your pot and cook your chopped onions and peppers over medium heat for 3-5 minutes.
- Once your onion and peppers are cooked through, add 1 can of drained and rinsed black beans and 1 10 oz bag of frozen corn.
CARIBBEAN BLACK BEAN SOUP RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (13)Calories 143 per servingServings 8
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through jalapeño); sauté 4 minutes. Add garlic; sauté 1 minute. Stir in tomato paste and 1 cup broth. Transfer vegetable mixture to a 5-quart electric slow cooker.
- Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Cover and cook on LOW for 8 hours.
CARIBBEAN BEAN SOUP WITH COLLARD GREENS - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (8)Total Time 45 minsCategory SoupCalories 330 per serving
- Give the oil a minute or two to heat up, then add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
- Add the garlic, ginger, and habanero or Scotch bonnet pepper, continue to cook for about 1 minute, until very fragrant.
- Stir in the allspice, thyme, cinnamon and black pepper, and cook for a few seconds, then stir in the broth, coconut milk, tomatoes, red beans, and black beans.
SPICY BLACK BEAN AND COCONUT SOUP | CHRISTOPHER KIMBALL’S ...
From 177milkstreet.com
Servings 4-6Total Time 50 minsCategory Mains
BLACK BEAN SOUP WITH COCONUT RICE - THE ANCHORED KITCHEN
From theanchoredkitchen.com
Cuisine AmericanCategory Main Course
BLACK BEAN COCONUT SOUP RECIPE (VEGAN, GLUTEN FREE)
From theherbeevore.com
Reviews 2Category Lunch, SoupCuisine AmericanTotal Time 45 mins
BLACK BEAN COCONUT SOUP RECIPE FOR PREGNANCY
From mother.ly
COCONUTBEANSOUP RECIPES
From tfrecipes.com
DELICIOUS BLACK BEAN WITH COCONUT DESSERT SOUP - YOUTUBE
From youtube.com
CANNED BLACK BEANS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
BLACK BEAN AND COCONUT MILK SOUP RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love