| Ingredients: 2 Tablespoon(s) olive oil 1 small chopped onion 1 Teaspoon(s) ground cumin seeds 1/4 Cup(s) chopped cilantro 3 Cup(s) water 2 Can(s) black beans 1 Can(s) unsweetened coconut milk 1 Teaspoon(s) sea salt 4 Tablespoon(s) lime 1 Teaspoon(s) ground chipotle chili 2 Cup(s) white rice |
Directions:
Heat oil in a wide, heavy saucepan and cook onion, cumin, chili and cilantro over medium heat for about five minutes. Add 1/2 cup of the water, lower heat and continue cooking for about another 7 minutes, until onion softens. Pour in beans and their liquid, the remaining water, and the coconut milk. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove about 1 cup of the mixture and puree it in a blender or food processor and pour it back into the soup, or puree the entire soup if you prefer. Season with salt and lime juice to taste. Serve trimmed with a little fresh cilantro. |