2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1/2 cup coconut milk
1/2 cup chopped fresh cilantro
2 limes, quartered
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through jalapeño); sauté 4 minutes. Add garlic; sauté 1 minute. Stir in tomato paste and 1 cup broth. Transfer vegetable mixture to a 5-quart electric slow cooker.
Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Cover and cook on LOW for 8 hours.
Stir in coconut milk. Ladle soup into bowls; top with cilantro. Serve with lime wedges.
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LOVED how easy this was to make - great option to put it in the crock pot & let that do all the work. I made some tweeks to this recipe - and with the tweeks I think it'd be a 5-start recipe. I subed 2 poblano peppers for the green bell pepper & the jalapenos - we don't like green bell peppers in our home, and leaving the seads in the poblanos gave the heat the soup needed. I was worried about how much "substance" this soup would have since it only has beans/onions/peppers mixed into the broth - would it be too watery? So I added in 1 large diced sweet potato & I'm SO glad I did. It added more depth & body to the soup. Finally, I used the remaining 2/3 can of light coconut milk to make coconut rice. Served the soup over the rice & it was an amazing vegetarian entree. The coconut helped cool off the spice. Loved this re-heated for leftovers. A keeper & worth trying!!
Great taste, on the hot side. I followed this recipe pretty closely (only had 1 red bell pepper so I added cherry tomatoes and celery to make up the rest of the 2 cups; didn't have jalapeno so I used a little chipotle in adobo sauce - which I thought was great). I put it in the slow cooker for 8 hrs on LOW but it came out watery. So I put it back for 4 hrs on HIGH with the lid slightly off - and it came out just the right, stew-like consistency for me. I'd like to try it with different peppers and see how it turns out. Thanks for this tasty recipe.
This was great with the addition of pork! Used dried black beans instead of canned. (Very easy, place 1 heaping cup in the crockpot covered in water overnight. The next morning drain & they are ready to use.) Per Stephanie's suggestion I subbed poblano peppers (3 large) for the green and red peppers as my SO doesn't care for them. I seeded all of the peppers so it had a little kick but we would have liked more. Next time I'll leave in the poblano seeds. I also didn't have ground red pepper so I used a teaspoon of red pepper flakes. Finally I added a 1 1/2 lb pork sirloin roast. The shredded pork works perfectly with all the flavors and the consistency is like a very hardy stew! Served it with fresh sourdough for dipping. Don't forget the lime! The addition of the lime juice gives it a different flavor and really brings out the spices (we tried it both ways and agreed the lime is necessary).
This recipe was great, and that is coming from someone who generally prefers meat based dishes! I did not seed the jalapenos, which was certainly the way to go for people who like heat. There was a really nice heat, not so much that you have to go running for water. I would make this soup again. I might even put some ground turkey in it next time as a replacement for chili.