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Helpful Kitchen Tips
- Rinse the black beans well to remove any excess starch before cooking.
- Use fresh lime juice at the end to enhance the bright flavors of the soup.
- Simmer gently to allow the spices to fully infuse without breaking down the beans too much.
Ingredients 0/15
Why This Dish Is So Satisfying
Directions
Heat some olive oil in a large, heavy pot over medium-high heat. Toss in the chopped onion, garlic, and one red pepper, and cook until the onion turns translucent—about five minutes. Add the black beans, then stir in the mango, banana, cumin, ginger, and a splash of hot pepper sauce. Let everything cook together until the fruit starts to soften. Pour in the coconut milk and vegetable broth, then bring the soup to a boil. Once it’s bubbling, lower the heat and let it simmer gently for about an hour, until the liquid thickens a bit. Give it a taste and season with salt and pepper as you like. When it’s ready, carefully blend the soup in batches until smooth, or use an immersion blender right in the pot. Serve with a spoonful of sour cream on top and a sprinkle of red bell pepper for a little extra color and crunch.
