Black Bean Soup with Coconut Rice
Black Bean Soup with Coconut Rice is one of those meals that always surprises me with just how delicious it is. We are not vegetarian, but we all love this meal in this house. It’s hearty, filling, and absolutely delicious. The coconut rice is the real winner here. I thought using coconut milk would make the rice super sweet, or impart too much flavor. But it doesn’t at all. It’s wonderful, very light in flavor and makes the creamiest rice. It pairs so beautifully with the cooked black beans.
One of my favorite restaurants in Virginia Beach, The Stockpot, had a version of this soup on their specials menu about a year ago. I ordered it and loved it and tried recreating it at home.
Black Bean Soup with Coconut Rice makes wonderful leftovers and the soup freezes well. If you do freeze it, remake the rice when you heat it up. Rice can get funky sometimes if left too long in the fridge or freezer.
I love to top my bowl with green onions and cilantro. Avocado is also a great option for topping this delicious soup, maybe even a dollop of sour cream.
Black Bean Soup with Coconut Rice
Ingredients
For the Soup:
- 1 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 lb dried black beans soaked overnight & rinsed
- 5 C water
- 3 C vegetable stock
- 2 tsp cumin
- 1/4 tsp garlic powder
- 2 tsp ancho chili powder
- 1/2 tsp smoked paprika
- 1 15.5 oz can Fire roasted diced tomatoes
- 1/3 C cilantro chopped
- 1 tbsp kosher salt
For the Rice:
- 1 C long grain white rice
- 1 1/4 C water
- 1 C coconut milk
To Garnish:
- 4 green onions chopped
- 2 tbsp cilantro chopped
- 1/2 avocado cubed
Instructions
**Make sure to soak the black beans overnight in water before cooking this recipe. Or you can use the Quick Cooking method on the back of your dried black beans bag.
For the Soup:
- In a large dutch oven or stock pot heat the olive oil over medium heat until shimmering and hot. Add in the onion and saute for five to seven minutes until translucent. Add in the garlic and cook for an additional minute.
- Add in the black beans that have soaked overnight in cool water, been drained and rinsed in a colander. Then add in the stock and water. Turn the heat down to medium-low and simmer, covered, for 1 1/2 hours.
- After 1 1/2 hours add in the can of tomatoes and their juices, the spices (cumin, ancho chili powder, garlic powder, and smoked paprika), and the cilantro. Simmer an additional 40 minutes.
- Stir in the salt and taste for any additional adjustments.
For the Rice:
- While the soup is simmering it's last 40 minutes, start the rice. Add in the water and coconut milk to a medium sauce pan.
- Heat over high heat until boiling. Once boiling, whisk in the rice.
- Heat over high heat until boiling. Once boiling, whisk in the rice.
- Cover and reduce the heat to low. Cook the rice stirring occasionally for about 15 minutes.
- Once the liquid has evaporated and the rice is tender. Pull off the heat and allow to cool slightly.
To Serve:
- Put 1/2 C rice into a bowl, top with the soup, and garnish with your choice of toppings.
- Shop the recipe here: Black Bean Soup with Coconut Rice
