Coconut Black Bean Soup Recipes

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TROPICAL COCONUT BLACK BEAN SOUP



Tropical Coconut Black Bean Soup image

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

1 (15.5 ounce) can Mexican-seasoned black beans
1 (14 ounce) can light coconut milk
1 (6 ounce) package frozen green peas
2 cups chicken stock or water
1 tablespoon fresh lime juice

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

COCONUT-BLACK BEAN SOUP



Coconut-Black Bean Soup image

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

2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 cup vegetable broth
2 green onions, chopped, or more to taste
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
2 cloves garlic, minced, or more to taste
salt to taste

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

BLACK BEAN AND COCONUT MILK SOUP



Black Bean and Coconut Milk Soup image

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

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® 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
lime wedge
diced white onion
fresh cilantro leaves
diced firm tomatoes

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.

SIMPLE COCONUT & BEAN SOUP



Simple coconut & bean soup image

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

1 tbsp sunflower oil
½ bunch spring onions , whites and greens separated and sliced
1 red pepper , diced
1 Scotch bonnet chilli , deseeded and pounded to a paste
1 garlic clove , chopped
1 tsp dried thyme
1 tsp medium curry powder
1 tsp allspice
3 plum tomatoes , chopped
1 vegetable stock cube
410g can kidney bean , rinsed and drained
410g can pinto bean , rinsed and drained
410g can black-eyed bean , rinsed and drained
2 x cans coconut milk
juice 2 limes

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



Vegan Coconut-Ginger Black Beans image

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

2 (15-ounce) cans black beans
2 tablespoons coconut oil or extra-virgin olive oil
1 1/2 teaspoons ground cumin or coriander
1 (3-inch piece) fresh ginger, peeled and finely grated (about 3 tablespoons)
1 (13-ounce) can full-fat coconut milk
Kosher salt and black pepper
1/2 cup plantain chips or toasted coconut flakes
1 teaspoon lime zest plus 2 tablespoons juice (from 1 lime)
Hot sauce, for serving (optional)

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 RECIPE - (5/5)



Tropical Coconut Black Bean Soup Recipe - (5/5) image

Provided by Chez_Alexander

Number Of Ingredients 15

Soup:
1 can (1 3/4 cups) black beans, drained
1 can coconut milk, full fat (1 2/3 cups)
6 oz fresh or frozen green peas
1 clove garlic, minced
1 1/2 cups chicken stock
3/4 tsp kosher salt
1 TBS lime juice
Cayenne pepper to taste
Serve with any of the following:
Fresh corn kernels
Avocado
Cuban rice
Sour cream to taste
Plantain chips

Steps:

  • 1) In a small saucepan, combine the black beans, coconut milk, peas, garlic, and stock. Bring to a boil, then simmer over low heat for 10 minutes. Remove from heat. 2) Pour soup into a blender and puree until smooth. Return to the pan and stir in the lime juice, salt, and cayenne pepper. Makes 3 servings. 1 serving = 12 Weight Watchers points.

COCONUT MILK BEAN SOUP



Coconut Milk Bean Soup image

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

1 tablespoon oil
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or 3 tablespoons margarine, softened
1 cup tomatoes, fresh, seeded and cut into chunks
2 1/2 cups kidney beans, canned with liquid (or black-eyed peas)
2 cups coconut milk
3 cups water
1/2 cup cooked rice
1/2 cup coconut, shredded

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.

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