This delectable soup is easy to make and has a combination of coconut milk and black beans is simply delicious. The pureed beans give the soup a velvety texture and the coconut brings just a hint of sweetness. Enjoy this soup hot or chilled with an extra diced jalapeño sprinkled on top!

Brazilian Black Bean Soup

Makes 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.



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