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RECIPE
18 INGREDIENTS 10 STEPS 2hr 40min

Black Bean Soup with Coconut Rice

4.5
2 Ratings
Deliciously stewed black beans get amped up with flavor and texture from creamy coconut rice.
Black Bean Soup with Coconut Rice Recipe | SideChef
Deliciously stewed black beans get amped up with flavor and texture from creamy coconut rice.
The Anchored Kitchen’s Brittany Graham is a busy mom of two boys who likes to create recipes her whole family will enjoy together around the dinner table.
http://theanchoredkitchen.com/
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The Anchored Kitchen’s Brittany Graham is a busy mom of two boys who likes to create recipes her whole family will enjoy together around the dinner table.
http://theanchoredkitchen.com/
2hr 40min
Total Time
$3.90
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 Tbsp
Extra-Virgin Olive Oil
1
Large Onion , diced
2 cloves
Garlic , minced
2 1/2 cups
Black Beans , soaked overnight, rinsed, drained
6 1/4 cups
Water
3 cups
Vegetable Stock
or Chicken Stock
1/2 Tbsp
Ground Cumin
1/4 tsp
Garlic Powder
1/2 Tbsp
Ancho Chili Powder
1 can
(14.5 oz)
Fire Roasted Diced Tomatoes
1/3 cup
1 cup
Coconut Milk
1 bunch
Scallions , chopped
4 scallions per 6 servings
2 Tbsp
1/2
Avocado , cubed
Save Time,
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
347
FAT
13.6 g
PROTEIN
9.0 g
CARBS
48.7 g

Author's Notes

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.

Cooking Instructions

HIDE IMAGES
Step 1
Soak the Black Beans (2 1/2 cups) overnight in cool water, then drain, and rinse in a colander.
Step 2
In a large dutch oven or stock pot, heat the Extra-Virgin Olive Oil (1 Tbsp) over medium heat until shimmering and hot. Add in the Onion (1) and saute for five to seven minutes until translucent. Add in the Garlic (2 cloves) and cook for an additional minute.
Step 3
Add in the black beans that have soaked overnight in cool water, been drained and rinsed in a colander. Then add in the Vegetable Stock (3 cups) and Water (5 cups) . Turn the heat down to medium-low and simmer, covered, for 1 1/2 hours.
Step 4
After 1 1/2 hours, add the Fire Roasted Diced Tomatoes (1 can) and their juices, the Ground Cumin (1/2 Tbsp) , Ancho Chili Powder (1/2 Tbsp) , Garlic Powder (1/4 tsp) , Smoked Paprika (1/2 tsp) , and Fresh Cilantro (1/3 cup) . Simmer an additional 40 minutes.
Step 5
Season with Kosher Salt (1 Tbsp) and taste for any additional adjustments.
Step 6
While the soup is simmering it's last 40 minutes, start the rice. Add in the Water (1 1/4 cups) and Coconut Milk (1 cup) to a medium sauce pan.
Step 7
Heat over high heat until boiling. Once boiling, whisk in the White Rice (1 cup) .
Step 8
Cover and reduce the heat to low. Cook the rice stirring occasionally for about 15 minutes.
Step 9
Once the liquid has evaporated and the rice is tender. Pull off the heat and allow to cool slightly.
Step 10
Put 1/2 C rice into a bowl, top with the soup, and garnish with your choice of Scallions (1 bunch) , Fresh Cilantro (2 Tbsp) and Avocado (1/2)
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Nutrition Per Serving
Calories
347
% Daily Value*
Fat
13.6 g
17%
Saturated Fat
8.3 g
42%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
48.7 g
18%
Fiber
8.5 g
30%
Sugars
4.9 g
--
Protein
9.0 g
18%
Sodium
1798.8 mg
78%
Vitamin D
--
--
Calcium
118.7 mg
9%
Iron
4.1 mg
23%
Potassium
521.8 mg
11%
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