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 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.
I topped my bowl with green onions and cilantro, avocado would be wonderful on top as well.
Deliciously stewed black beans get amped up with flavor and texture from creamy coconut rice.
- 1 tbsp extra virgin olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 lb black beans (soaked overnight, drained and rinsed)
- 5 cups water
- 3 cups vegetable stock or chicken stock
- 2 tsp cumin
- 1/4 tsp garlic powder
- 2 tsp ancho chili powder
- 1/2 tsp smoked paprika
- 1 can fire roasted diced tomatoes with juices
- 1/3 C chopped fresh cilantro
- 1 tbsp kosher salt
- 1 C white rice
- 1 1/4 C water
- 1 C coconut milk
- 4 chopped green onions
- 2 tbsp chopped cilantro
- 1/2 cubed avocado
- 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.
- 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.
- 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.
- Put 1/2 C rice into a bowl, top with the soup, and garnish with your choice of toppings.
***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.