Yes I’m aware this is another black bean recipe for my Halloween series. I love black beans that much and no judging allowed. This recipe can be found in the Ahnestveggie “Starters” archive found here. There are a few ingredient tweaks made from the original recipe, but again please do what best suites your taste buds.
This is a creamy, slightly sweet but savory soup. The sweetness comes from the cultured coconut found at Whole Foods or local natural and organic food market. Top with a dollop of quick avocado cashew creme or your favorite vegan sour cream.
Recipe adapted from the original : Coconut Spice Black Bean Soup
1 15 oz can black bean, rinsed and drained
¼ cup cultured coconut, plain
1 cup vegetable broth
1 medium onion, diced
2 clove garlic, minced
½ tsp ground cumin
salt and pepper to taste
*optional: cilantro to garnish
In a medium sauce pan, heat olive oil and sauté onions, garlic and cumin for about 5 minutes or until onions are completely translucent and bottom of the pan starts to brown.
Add beans and stir. Mix in vegetable broth, season with salt and pepper to taste. Bring mixture to a boil for about 6-7 more minutes until slightly thickened. Set aside.
Transfer black bean mixture into a blender and puree. Add cultured coconut and puree until creamy. Pour mixture back into saucepan and heat for another 2 minutes. Serve warm and top with fresh avocado slices, avocado cashew cream sauce or just a few fresh pieces of cilantro.
**P.S. The fake bat was a ring I found at a local party store.