This is a very popular soup found all over the island. It is a mixture of coconut milk, kidney beans and spices. It’s creamy and decadent and sure to be a family favorite.
This soup cooks very quickly, and is a great pantry meal when you find no time to go to the store. If you’re in a hurry, and need this soup fast, or if you just happen to be out of the spices listed, you can use a good curry powder instead, 1/2-1 tbsp should suffice. Start with 1 and go by taste, adding more if you like it stronger.
This soup is great to pack for lunch at the office, and freezes well too!
Coconut Bean Soup
- 1 tbsp 1 Tablespoon oil
- 1/2 cup Onions, chopped
- 1/2 cup ½ cup green peppers, chopped
- 1 Minced jalapeno or serrano pepper
- 2-3 cloves Minced garlic
- 1" piece Minced ginger
- 2 tsp Ground turmeric
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Ground cardamom
- 1 Pinch Crushed red pepper flakes
- 1 tsp salt
- 1/4 tsp Pepper
- 1 cup Fresh tomato, seeded and cut into chunks
- 2 cans Kidney beans with liquid (or black-eyed peas)
- 1 can Coconut milk
- 3 cups Water
- 1/2 cup Cooked rice optional
- 1/2 cup shredded coconut Garnish
- Fresh cilantro, toasted almond slices Garnish
In a large saucepan, heat the oil and sauté the onions until softened.
Add peppers, spices, salt, pepper, and tomato, and saute for 2 minutes.
Add the kidney beans with their liquid, the coconut milk, and water.
Simmer gently for 10 minutes, Stir in the cooked rice, if using, and heat for about 2 minutes til hot.
Ladle into bowls. Top each serving with 1 Tablespoon of shredded coconut, cilantro and almonds, serve.
Serve with cornbread to make it a meal, and give it an American twist! Alternately, instead of mixing in rice, if you like "rice and beans", add a big scoop of hot rice to the bowl, and ladle over the soup. Enjoy!