Happy Meatless Monday! Add a little oomph to your dinner tonight with this recipe for Black Bean-Coconut Soup.

Black Bean-Coconut Soup

Serves 6

3 tablespoons extra-virgin olive oil

2 medium onions, chopped

5 garlic cloves, finely chopped

Kosher salt and freshly ground black pepper

1 bunch cilantro, stems and leaves separated

2 cups water

2 (15 oz) cans black beans

1 (15 oz) can coconut milk

In a medium heavy pot, heat the oil over medium high heat until hot, then stir in the onions and garlic along with 1 teaspoon each salt and 3/4 teaspoon pepper, and cook until golden, about 6 minutes. Stir in the cilantro stems, stock, beans with their liquid, and coconut milk and bring to a simmer. Simmer the soup until the cilantro stems are tender, about 5 minutes.

Puree the soup in batches, then season with salt and pepper to taste and serve topped with the cilantro leaves.

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