This soup is my new thing. It’s so easy to make, and the combination of coconut milk + black beans is so delicious. The pureed beans give the soup a velvety texture and the coconut brings just a hint of sweetness.  I love this soup hot, but it’s also delicious chilled with extra diced jalapeño sprinkled on top.



For 1 1/2 quarts

2 tablespoons olive oil

1 cup yellow onion, finely chopped

2 cloves garlic, minced

3 cups canned black beans, rinsed and strained

1 cup canned coconut milk, plus more for garnish

1 jalapeño, seeded and finely chopped

1 bay leaf

1 quart chicken broth

cotija cheese (or feta), crumbled, for garnish

green onion, snipped thinly with scissors, for garnish

cilantro, for garnish


In a pot over medium heat, heat up the olive oil, then add the onions and garlic.  Cook for 10 minutes, until the onion is soft and translucent. Add the jalapeño and bay leaf, cooking for a minute, then add the black beans and coconut milk.  Simmer for 15 minutes, season with a pinch of salt and pepper, and remove the bay leaf. Puree with a blender, straining if you want a super smooth texture.  Add broth to thin out the soup to your desired consistency. To serve, sprinkle with chopped green onions and cilantro.