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Coconut Bean Soup

Coconut Bean Soup

Course Lunch, Soup, World Recipes
Cuisine Zanzibar
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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!
Keyword beans, coconut, comfort food, vegan, vegetarian