Black Bean Soup with Coconut Rice

Monday, January 01, 2007

These days I am getting ready for a major household move, so my cooking is very focused on using up what is in the cupboards. The bean soup and coconut rice were both pretty good, B-side recipes that became marvellous when paired. If you are preparing them together, start the rice first - it takes a few minutes longer to cook.

For black bean soup: saute 1/4 head garlic (less if desired), and half a small onion with 1/2 tsp salt. Stir in 1.5 cups chicken stock or vegetable stock, 1 1/2 cup cooked black beans (can people should use a 14 oz can), and 1/2 cup canned crushed tomatoes, or two fresh. I added half a cup chopped deli ends that I had cooked with the beans; you could add a chipotle or 1 tsp of pimentón if you are avoiding meat to give the soup some depth. Bring all ingredients to a boil, then lower heat and simmer for about 20 minutes. Mash a few times to break down some of the beans, if desired, and taste for salt. Soup should be thick; you can add some water or more stock if desired. This is a good recipe for throwing in leftover corn, carrots, or other cooked vegetable.

I'd forgotten how good coconut rice can be - mild, rich and satisfying. Sharp eyed visitors will note a golden tinge - saffron. This extravagant seasoning is included in harmony with the frugal principle of using what you have on hand instead of buying new, so hopefully people will not call in to cancel their subscriptions. In any case, the saffron can be left out if you have none.To make coconut rice: 1 cup of short grain rice, 1 cup coconut milk, 1 2/3 cups of water, and 1/2 tsp of saffron dissolved in 2 tbs hot water. Bring to boil over medium heat, then simmer until rice is cooked.

Serve soup (serves 2 generously) with a scoop of rice (you will have extra) and a lime wedge, if available. (Or, decide that the rice is so good you eat a big pile of it with the thick soup more as a sauce...feeds 4, but not quite as healthy...)

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Frugal Tip: No need to buy specialized popcorn for the microwave. Check out the post at Get Rich Slowly.

Easy on the Eyes: Found a site with beautiful food art while checking stats. I love how Klein paints light.

11 comments:

Anonymous said...

Sounds wonderful, I can't wait to try it.

the chocolate lady said...

Lovely--I am a relative newcomer to the delights of coconut milk and it just seems more versatile every day. Do you think this rice recipe would work in a rice cooker?

Pepper said...

You can definitely make coconut rice in a rice cooker but the amounts of liquid might need some tinkering. Rice does not seem to absorb coconut milk at the same rate as water. You could start with these amounts and if the rice comes out too dry add hot water and microwave (or leave on keep-warm)until it is absorbed. (I've seen some recipes warn about coconut milk separating if it is heated too much, but haven't had problems in connection with this recipe.)

Anonymous said...

Two great tastes I would never think to combine. I will definitely have to try that--you haven't steered me wrong yet. :)

Mike said...

I made the coconut rice in my Zojirushi rice cooker using the standard recipe, but used a 60/40 mix of coconut milk and water in place of water alone. It turned out great. Take it out of the cooker as soon as it's done. It will start to caramelize in "keep warm" mode.

I've made this soup 3 times since you posted the recipe. It's quick, easy and delicious, and uses ingredients I almost always have on-hand. This afternoon, I added a little cumin, chili powder and habanero sauce, and served it with a spoonful of sour cream alongside the coconut rice.

This one is awesome. Keep 'em coming.

The Fox said...

Out of curiosity, what are "deli ends"? Sounds/looks great - can't wait to try!

Pepper said...

Hi fox, they are the leftover pieces from large chunks of deli meat. My former local favourite place to shop would vaccuum pack a lot of them together and sell them very cheaply.

Hannah said...

Thank you, Pepper, for this fantastic recipe. I made it tonight - substituting lentils for black beans - and plan to make it again and often!

K said...

tried this last night!
delish...
though, had no saffron, so ended up adding a pinch of salt, and some sugar as well as toasted seasame seeds for a little flavor to the rice...
and also roasted red peppers and cumin to the soup for a little warmth, ommitted the tomatoes and meat, and also added some green onions...
yum!

Anonymous said...

I am in love with this soup. All i had on hand for the tomatoes was a can of Ro-Tel, which added a great spice to the soup. It was a bit too spicy, though, so i added a splash or three of coconut milk into the soup, for balance. Excellent recipe. Thanks so much!

Vincent said...

Saw this when searching for coconut rice and black beans. Didn't know what I wanted to make. Good inspiration for a way to "clean out those pantries"... Omitted the short grain for jasmine, added more aromatics to the soup. Yum!