Calypso Black Bean Soup
Description
Black bean soup sizzles in this spicy, Caribbean-inspired version combining mangoes and bananas with onions, garlic, coconut milk, hot pepper sauce, cumin, and ginger.
Ingredients
•
1 tablespoon olive oil
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1 sweet onion, minced
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1 clove garlic, minced
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1 red bell pepper, seeded and diced
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2 (15 1/2 ounce) cans black beans, rinsed and drained
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1 mango - peeled, seeded and diced
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1 banana, peeled and sliced
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1 1/2 teaspoons ground cumin
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1/2 teaspoon ground ginger
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1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
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1 (15 ounce) can light coconut milk
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2 cups vegetable broth
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salt and pepper to taste
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1/2 cup sour cream, for garnish
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1/2 cup chopped red bell peppers, for garnish
Directions
1
Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
2
Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.