The Black Bean Soup With The Brazilian Flair
Brazilian Black Bean SoupMakes 1 1/2 quarts
2 tablespoons olive oil
1 cup yellow onion, finely chopped
2 cloves garlic, minced
3 cups canned black beans, rinsed and strained
1 cup canned coconut milk, plus more for garnish
1 jalapeño, seeded and finely chopped
1 bay leaf
1 quart chicken broth
cotija cheese (or feta), crumbled, for garnish
green onion, snipped thinly with scissors, for garnish
cilantro, for garnish
In a pot over medium heat, heat the olive oil, then add the onions and garlic. Cook for 10 minutes, until the onion is soft and translucent.
Add the jalapeño and bay leaf, cook for one minute, then add the black beans and coconut milk.
Simmer for 15 minutes, then season with a pinch of salt and pepper and remove the bay leaf.
Puree with a blender, and strain the soup if you want a super smooth texture. Add broth to thin out the soup to your desired consistency.
To serve, sprinkle with chopped green onions and cilantro.