Quick and Easy Caribbean Black Bean Soup

2 1/2 cups of water or vegetable stock
1 400ml can of light coconut milk
1 398ml can of diced tomatoes
1 jalapeno, diced (to reduce the “spiciness” remove the ribs and seeds)
2 1/2 cups of instant black beans (I found these in the bulk section at a natural foods store
Salt, to taste
Sambal Oelek or your favorite hot sauce, to taste
1/4 cup cilantro, chopped

  • In a large pot bring the water or stock, coconut milk, tomatoes and diced jalapeno to a boil
  • Stir in the beans.
  • Turn off the heat and cover for 5-7 minutes.
  • Add Sambal Oelek and salt to taste
  • Garnish with cilantro
Adapted from Lorna Sass's Short Cut Vegan
Published in 2008 by William Morrow NY, USA

February 24, 2010