When you're in the mood for a delectable summer soup, think beans -- Brazilian black beans, that is. This light and cool recipe balances coconut milk, black beans and jalapeno to create a delicate finish of sweetness and spice. Served chilled, this velvety Brazilian black bean soup is so simple to make, it might just become your new go-to summer staple.
Brazilian Black Bean Soup
Recipe by Claire Thomas of The Kitchy Kitchen
Makes 1 1/2 quarts
2 Tbsp. olive oil
1 c. yellow onion, finely chopped
2 garlic cloves, minced
3 c. canned black beans, rinsed and strained
1 c. canned coconut milk, plush more for garnish
1 q. chicken broth
1 jalapeno, seeded and finely chopped
1 bay leaf
Cotija cheese (or feta), crumbled, for garnish
Green onion, snipped thinly with scissors, for garnish
Cilantro, for garnish
In a pot over medium heat, heat the olive oil, then add the onions and garlic. Cook for 10 minutes, until the onion is soft and translucent.
Add the jalapeño and bay leaf, cook for one minute, then add the black beans, coconut milk, and some of the chicken broth. Simmer for 15 minutes, then season with a pinch of salt and pepper and remove the bay leaf.
Optional: Puree with a blender, and strain the soup if you want a super smooth texture.
Add more broth as needed to thin out the soup to your desired consistency.
To serve, sprinkle with chopped green onions and cilantro.
Pairs well with: Roasted Corn and Goat Cheese Quiche
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