Coconut Black Bean Soup

By Melissa Clark

Updated Jan. 30, 2024

Coconut Black Bean Soup
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(2,488)
Comments
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Earthy black bean soup gets a plush makeover with the addition of canned coconut milk, which lends richness and a sweet, mellow flavor. Whole cumin seeds and tomato paste add depth, while jalapeño contributes both brightness and heat to the pot. You can purée the soup until it’s velvety smooth, or leave it a little chunky. Either way, it makes for a satisfying and hearty weeknight meal.

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Ingredients

Yield:4 servings
  • 1large white onion, peeled
  • 2limes, 1 halved and 1 cut into wedges
  • 1¾teaspoons kosher salt (Diamond Crystal or use ¾ teaspoon Morton), plus more to taste
  • 1tablespoon extra-virgin olive oil
  • 4garlic cloves, minced
  • 1jalapeño, seeded if desired and minced
  • 1bunch cilantro, stems and leaves separated
  • 1tablespoon tomato paste
  • 1teaspoon cumin seeds
  • ½teaspoon freshly ground black pepper
  • 3(15.5-ounce) cans black beans, drained
  • 1(13.5-ounce) can full-fat coconut milk
  • 1cup vegetable or chicken stock, plus more if needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

579 calories; 26 grams fat; 19 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 25 grams dietary fiber; 5 grams sugars; 25 grams protein; 1351 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the white onion in half lengthwise and then cut lengthwise again into quarters. Thinly slice one quarter of the onion. Add slices to a small bowl and stir in the juice of ½ lime and ¼ teaspoon salt. Set aside for serving. Dice the remaining onion and reserve.

  2. Step 2

    Heat a large soup pot or Dutch oven over medium-high. Once hot, add the oil. Add the diced onion and cook until tender and golden at the edges, 3 to 5 minutes. Stir in the garlic and cook for 1 minute or until fragrant.

  3. Step 3

    Stir in the jalapeño. Mince ¼ cup cilantro stems and add to the pan. Cook until the jalapeño and cilantro stems are tender, about 2 minutes. Stir in the tomato paste, cumin seeds, black pepper and remaining 1½ teaspoons salt. Cook for 1 to 2 minutes, until the tomato paste darkens.

  4. Step 4

    Add in the black beans, coconut milk and stock. Bring to a boil and lower heat to a simmer. Simmer for 15 to 20 minutes, or until the mixture is thick.

  5. Step 5

    Use an immersion blender or blender to purée the soup until half-smooth and still a little chunky. Add more stock if you want a brothier soup.

  6. Step 6

    Stir in the juice of the remaining lime half and ½ cup of chopped cilantro leaves. Taste and add more salt and lime juice as needed. Serve topped with the pickled onions and more chopped cilantro, and with lime wedges alongside.

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Ratings

5 out of 5
2,488 user ratings
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Comments

Raro

One (15-ounce) can of black beans equals approximately 1 1/2 cups of cooked beans or 1/2 cup of dried beans

J

Just don’t add the jalapeño. Why do you think you’re the only one in the world?

Max

Cumin seeds should be dry roasted prior to adding. Or tempered in oil before adding onions to the pot. This will bring out the depth of flavor.

HeatherD

I gave this a second try with much better results, so I’m eating my harsh words from last year. Here’s what made the difference: The first time I had no fresh cilantro so I skipped mincing the cilantro stems and sauteeing them with the garlic and used storebought minced cilantro leaves as a cooking herb. Surprise! This time I used the minced cilantro stems, which added unique flavor. The first time I drained and rinsed the canned beans and followed the recipe instructions on adding salt and stock. The result was simulateously too salty and bland. This time I drained but did not rinse the beans, reserved the bean liquid, and added about 2/3 cup bean liquid and 1/3 cup chicken stock to the soup pot, then salted to taste. The flavor was richer and, surprisingly, less muddy. I also upped the tomato paste and garlic a bit. The soup did taste different from standard Cuban black bean soup and the recipe is a keeper with these small tweaks.

Amazing

This is such an amazing template. Done precisely as described, I would serve it to company in a heart beat. It provides a great platform to play around with tadka like finishes. Such a simple recipe that is fantastic on its own but inspires play. Well done.

Karensky

Some jalapeños are spicy, others have no heat at all. If the jalapeño is green, you can't tell from the outside if it's spicy or not. But, if it's more red than green, it's likely to be spicy. Even if it has no heat, it adds a lovely citrusy flavor not found in other peppers. You can always add heat, as others have suggested. I made the recipe as written. Next time I'll try adding epazote and/or Mexican oregano.

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