Best Coconut Milk Bean Soup Recipes

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

Ingredients

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.

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

Ingredients

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.

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