Black Bean Soup with Cilantro-Lime Rice

Sometimes I really fall in love with a meal. It’s like every important aspect of food falls into perfect alignment and I have something truly delicious. This is that meal for me.

If you’ve never had black bean soup before, this is your recipe. TJ was not at all excited about this dinner until he took a bite, finished the bowl in record time and then asked if we could make it again this week so we could have more.

This is a comfort food that is allergy-friendly, healthy, cheap, quick and flavorful. Ah, sweet perfection!

I suggest you do what I didn’t do and double, eh, triple the recipe so you can go back for seconds or eat off the leftovers during the week.

Soup:

  • 1 tbsp. coconut oil
  • 1/2 c. chopped onion
  • 3 cloves garlic, minced
  • 1 tbsp. chili powder
  • 2 tsp. cumin
  • 2 cans black beans (I used Trader Joe’s Cuban Black Beans)
  • 1 1/2 c. water
  • 1 c. organic chicken stock
  • dash of hot sauce
  • salt & pepper, to taste

Cilantro-Lime Rice:

  • 1 c. short grain brown rice
  • 2 c. water
  • 1/4 c. cilantro, chopped
  • 1/2 lime, juiced

Toppings:

  • avocado
  • sour cream
  • tortilla chips
  • hot sauce

Method:

Heat coconut oil over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and saute 30 seconds. Add spices and saute until fragrant, about 30 more seconds. Add beans, water and chicken stock. Bring to a boil, then reduce to a simmer for 15 minutes. Ladle two spoonfuls of beans into a blender and pulse until almost smooth and use an immersion blender for creamy consistency. Meanwhile, cook rice in rice cooker until all liquid is absorbed. Add cilantro and juiced lime and fluff with fork to combine.

Spoon rice to the bottom of a bowl and ladle soup on top and garnish.

  Adapted from Iowa Girl Eats

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6 thoughts on “Black Bean Soup with Cilantro-Lime Rice

  1. Pingback: Menu Plan | In The Brown Bag

    • Hi Susie, Coconut oil is a great alternative to Olive Oil when you’re cooking. It’s all I use when cooking now except for my salad dressings. It’s really high in Lauric Acid, is great for your immune system, your heart, skin, etc. Here’s a great article on the benefits. http://products.mercola.com/coconut-oil/ We use it for everything from cooking to rubbing it on Jonah’s eczema to throwing it in smoothies, etc.

  2. Pingback: Menu Plan | The Brown Bag

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