Coconut Milk Bean Soup Recipes

Steps:

• Sauté onion, pepper ,chilli and garlic in the melted butter until soft but not brown.
• Add tomatoes, coconut milk and water or stock and simmer on a gentle heat for about 10 minutes.
• Add cooked chicken and rice and simmer until heated through about 2 minutes.
• Season to taste and serve garnished with the coconut and some freshly chopped coriander.

Steps:

• Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
• Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

Steps:

• In a large saucepan, heat the oil and sauté the onions until softened (maybe about 5 minutes).
• Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes.
• Add the kidney beans with their liquid, the coconut milk, and water.
• Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes.
• Ladle into bowls. Top each serving with 1 Tablespoon of shredded coconut, and serve.

Steps:

• In a soup pot over medium heat, warm the olive oil. Add the onion, garlic, cumin and chipotle. Saute, stirring occasionally for approximately 5 minutes.
• Add 1/2 cup water, reducing heat to low, continuing to cook for 12-15 minutes or until onion is softened.
• Add the black beans (plus the bean liquid if using canned), coconut milk, and 2 1/2 cups water or stock. Increase heat to high and bring to a boil.
• Reduce the heat to medium-low and simmer the soup for 15 minutes.
• Scoop out 1 cup of the beans and some liquid; place in a mixing bowl. Puree the 1 cup of beans until smooth then return to the soup pot. Stir to thicken, blending more beans if you wish to desired consistency. (Or you can use a hand held immersion blender and blend the soup that way.).
• Adjust seasoning if necessary, adding salt and pepper as needed.
• Garnish each serving with lime wedges, diced white onion and cilantro leaves and diced tomatoes.

Steps:

• In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice.

Steps:

• Combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

Steps:

• Finely chop onion and garlic clove.
• Chop tomato.
• Heat oil in a skillet.
• Cook onion and garlic in oil for 3 minutes.
• Add chopped tomato, salt, pepper and turmeric, stir.
• Add beans and coconut milk and let the mixture simmer uncovered for 5-10 minutes.
• Check the taste and add more seasonings if you prefer.

Steps:

• Wash the beans, drain.
• Put beans in saucepan with lid, cover with water.
• Cover with lid, simmer for about 15 minutes over low heat.
• Add pandan leaves (tie them into a knot for easy removal later), continue to simmer for another 15 minutes.
• After the beans are very soft and some are split, turn off heat and remove leaves Add sugar (do taste before adding too much).
• Just before serving, add the coconut milk.
• Serve hot.