Learn to cook with spices and herbs. Recipes you can make your own!
Coconut Bean Soup
Posted On January 26, 2020
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!
2 cansKidney beans with liquid (or black-eyed peas)
Fresh cilantro, toasted almond slicesGarnish
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!