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.
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.
Time 30m Number Of Ingredients 15 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.
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.
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.
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.
