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Ingredients
- 1 large white onion
- 2 limes one halved and one cut into wedges
1 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
- 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.
- Heat the oil over medium-high. Cook the diced onion for 3 to 5 minutes, then stir in the garlic for 1 minute.
- 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.
- 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.
- 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.
