Ingredients with Measurements:
- 2 cans of black beans, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of vegetable broth
- 1/2 cup of coconut milk
- 2 tablespoons of lime juice
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper and sauté for 5 minutes until softened.
2. Add the cumin, smoked paprika, oregano, salt, and black pepper and stir to combine.
3. Add the black beans and vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Remove from heat and let cool slightly. Using a blender or immersion blender, blend the soup until smooth.
5. Return the soup to the pot and stir in the coconut milk and lime juice. Heat over low heat until warmed through.
6. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over low heat
Serving size:
Makes 4 servings
Nutritional information:
Calories: 230
Fat: 8g
Carbohydrates: 32g
Protein: 9g
Fiber: 10g
Substitutions for ingredients:
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add diced tomatoes or corn for extra texture.
- Top with diced avocado or sour cream for a creamy finish.
- Add diced chicken or shrimp for a protein boost.
Tips and tricks:
- For a spicier soup, add a diced jalapeño pepper.
- Make the soup ahead of time and reheat before serving.
- Freeze leftovers for a quick and easy meal.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until warmed through.
Presentation ideas:
Serve in a bowl with a dollop of sour cream and a sprinkle of fresh cilantro.
Garnishes:
Fresh cilantro, diced avocado, sour cream
Pairings:
- Serve with a side of crusty bread or cornbread.
- Pair with a crisp salad for a light meal.
Suggested side dishes:
- Cornbread
- Caesar salad
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to rinse the black beans before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Black bean soup is a staple in Caribbean cuisine, with variations found throughout the region.
Flavor profiles:
- This soup is savory and slightly smoky, with a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve as a main course for a vegetarian meal.
- Serve as a starter for a Caribbean-inspired dinner party.
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