Coconut Black Bean Soup with Lime-Pickled Onion

Soup

Coconut Black Bean Soup with Lime-Pickled Onion

Black beans simmer with coconut milk, toasted cumin and jalapeño, then get a bright onion and lime topping.

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Yield
4 servings

Serving ideas

Top with the pickled onion and extra cilantro, and serve with lime wedges.

Ingredients

See the ingredient checklist
  • 1 large white onion
  • 2 limes, one halved and one cut into wedges
  • 1 3/4 tsp Diamond Crystal kosher salt, divided, or use 3/4 tsp Morton and adjust
  • 1 tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 jalapeño, minced, seeded if desired
  • 1 bunch cilantro, leaves and stems separated
  • 1 tbsp tomato paste
  • 1 tsp cumin seeds
  • 1/2 tsp black pepper
  • 3 cans black beans, 15.5 oz each, drained
  • 1 can full-fat coconut milk, 13.5 oz
  • 1 cup vegetable or chicken stock, plus more if needed

Before you cook

Blend only part of the soup if you want to keep some whole beans.

How to make Coconut Black Bean Soup with Lime-Pickled Onion

  1. Thinly slice one quarter of the onion and toss it with the juice of half a lime and a small pinch of the salt. Dice the remaining onion.

  2. Heat the oil over medium-high. Cook the diced onion for 3 to 5 minutes, then stir in the garlic for 1 minute.

  3. Add the jalapeño and 1/4 cup minced cilantro stems and cook for about 2 minutes. Add the tomato paste, cumin seeds, pepper and remaining salt and cook until the paste darkens slightly.

  4. Add the beans, coconut milk and stock. Simmer for 15 to 20 minutes, then blend partially, keeping some texture. Add stock if needed to thin.

  5. Stir in the juice of the other lime half and 1/2 cup chopped cilantro leaves. Adjust the seasoning.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Coconut Black Bean Soup with Lime-Pickled Onion

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Black beans simmer with coconut milk, toasted cumin and jalapeño, then get a bright onion and lime topping.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Ingredients Instructions Notes

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Ingredients
  

  •  
    1 large white onion
  •  
    2 limes one halved and one cut into wedges
  • Light irregular kosher salt flakes in a small white bowl1 ¾ tsp Diamond Crystal kosher salt divided, or use 3/4 tsp Morton and adjust
  • 1 tbsp extra-virgin olive oil
  • 4 cloves garlic minced
  •  
    1 jalapeño minced, seeded if desired
  •  
    1 bunch cilantro leaves and stems separated
  • 1 tbsp tomato paste
  •  
    1 tsp cumin seeds
  • ½ tsp black pepper
  • 3 cans black beans 15.5 oz each, drained
  •  
    1 can full-fat coconut milk 13.5 oz
  •  
    1 cup vegetable or chicken stock plus more if needed

Instructions
 

  1. Thinly slice one quarter of the onion and toss it with the juice of half a lime and a small pinch of the salt. Dice the remaining onion.
  2. Heat the oil over medium-high. Cook the diced onion for 3 to 5 minutes, then stir in the garlic for 1 minute.
  3. Add the jalapeño and 1/4 cup minced cilantro stems and cook for about 2 minutes. Add the tomato paste, cumin seeds, pepper and remaining salt and cook until the paste darkens slightly.
  4. Add the beans, coconut milk and stock. Simmer for 15 to 20 minutes, then blend partially, keeping some texture. Add stock if needed to thin.
  5. Stir in the juice of the other lime half and 1/2 cup chopped cilantro leaves. Adjust the seasoning.

Notes

Blend only part of the soup if you want to keep some whole beans.
Adapted from Melissa Clark, NYT Cooking.

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