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Calypso Black Bean Soup
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Prep Time:
35 minutes
Cook Time:
90 minutes
Total Time:
125 minutes
Sizzling Caribbean black bean soup with mangoes, bananas, coconut milk, and spicy seasonings.
Ingredients:
  • 1 tablespoon olive oil
  • 1 sweet onion, minced
  • 1 clove garlic, minced
  • 1 red bell pepper, seeded and diced
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • 1 mango - peeled, seeded and diced
  • 1 banana, peeled and sliced
  • 1.5 teaspoons ground cumin
  • 0.5 teaspoon ground ginger
  • 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
  • 1 (15 ounce) can light coconut milk
  • 2 cups vegetable broth
  • salt and pepper to taste
  • 0.5 cup sour cream, for garnish
  • 0.5 cup chopped red bell peppers, for garnish
Instructions:
  • In a deep, heavy pot, heat olive oil over medium-high heat. Add onion, garlic, and 1 red pepper, cook until onion is transparent, about 5 minutes. Stir in black beans. Add mango, banana, cumin, ginger, and hot pepper sauce; cook until fruit softens. Pour in coconut milk and vegetable broth. Bring mixture to a boil over high heat. Reduce heat to low, simmer until liquid reduces, about 1 hour. Season with salt and pepper to taste.
  • Blend the soup in batches until smooth using a blender, or simply use a stick blender in the soup pot. Serve with dollops of sour cream and a sprinkle of red bell pepper on top for an added visual and flavorful touch.

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