Recipe by Doug Matthews
"This is a spicy, fruity black bean pureed soup that goes well with a small scoop of sour cream"
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sweet onion, minced
red bell pepper, seeded and diced
2 (15.5 ounce) cans
black beans, rinsed and drained
mango - peeled, seeded and diced
banana, peeled and sliced
1 1/2 teaspoons
hot pepper sauce (e.g. Tabasco™), or to taste
1 (15 ounce) can
light coconut milk
salt and pepper to taste
sour cream, for garnish
chopped red bell peppers, for garnish
This soup is my new favorite black bean recipe. I used 4 cloves of garlic and 3 cans of beans. I pureed the fruit with a little water in the blender instead of cooking to soften,(banana was very ripe). I had to make myself add that fruit but it absolutely made the soup. I also didn't puree the entire soup, just used the stick blender and gave it a quick buzz.
I thought that this tasted like a sweet bean dip. I don't reccommond blending the soup if you actually want it to be soup. If you want bean dip, blend away.
This is an awesome blend of flavors - don't be afraid of the combination. It's very satisfying and even my kids loved it. I didn't find I needed to puree the soup; it was cooked down pretty well on its own and we liked the small chunks of beans that were left. Thanks, will make again.
I made this recipe exactly as written, except I forgot the hot sauce. Even so, I was expecting a much stronger sweet/fruity taste. Also, mine was much lighter in color than the one in the picture. I think next time I'll add another can of black beans to thicken it, and maybe try a different brand of coconut milk. The soup was still really good; it just wasn't exactly what I was expecting. I kinda felt like chopping the banana and mango was a waste of time because I could barely taste it. I also think I would consider only blending part of it.
Excellent soup. Partially hand blended and served with cilantro as suggested by a previous review. Thought of the Carrebean, Rum drinks, and dreadlocks. Thanks
Husband thought this was better than average, I thought it was GREAT. I used 3 cans of black beans and 4 cloves of garlic, and only 3/4 banana. I also used chicken broth instead of veggie broth because I was out. Turned out perfect. Next time I might throw some cilantro on there.
My husband loved this, no one else (two kids and a brother-in-law) commented or got seconds. I served it over rice to make a meal. A little too sweet for my taste, but I'll probably make it again for my husband.
Amazingly Wonderful!! Made just as stated except added a whole jalepeno with the onions...just wonderful Spicy with a hint of sweet! Do not be afraid of the odd sounding mix of ingredients you will not be sorry.
Thank You So Much Doug for sharing this!
* Percent Daily Values are based on a 2,000 calorie diet.
Calypso Black Bean Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 246
** Calories from Fat: 92
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