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May 15, 2009 15:32

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rainbowgirl28 May 16 2009, 03:57:10 UTC
Becca's Black Bean Coconut Milk Soup:

An immersion blender is best, but you can use a regular one it's just messy.

1 onion, diced
a little olive oil
1 clove of garlic (or more!)
1-2 teaspoons ground cumin
1-2 teaspoons tabasco
2 cans black beans
1-2 cans coconut milk
1-2 cans diced tomatoes

In the bottom of a big pot, saute the onion, garlic, olive oil, cumin, and tabasco.
Add 1/2 cup water and cook for a few more minutes.
Add the beans (with liquid), coconut milk, and tomatoes (with liquid).
Simmer for a bit... 10 minutes or so.
Use immersion blender and blend to desired consistency.
Or scoop out a cup or two at a time, blend in a regular blender, then return to pot.

Good garnishes include sour cream, cilantro, and/or lime juice.

It is fairly easy to make, vegan, can be scaled to feed an army, healthy, etc. Also, it is really easy to add or subtract ingredients. I have never tried freezing, but it keeps fine in the fridge.

I based it off this recipe http://www.recipezaar.com/Black-Bean-and-Coconut-Milk-Soup-151772, but I have found it's not necessary to cook everything as long as they want, and the immersion blender makes a huge difference in the ease of use/mess factor.

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