Looking at my browning bananas in the corner that my son refuses to eat, I had to come up with something before they went into the compost. After freezing a few for later baking projects, I decided to use one in a black bean soup. I found this recipe online somewhere but have since modified it, increasing the seasoning and turning up the heat .
Caribbean black bean banana soup
Prep time
Cook time
Total time
Author: Handmade Health
Recipe type: Soup
Serves: 4
Ingredients
- 4 cups cooked and rinsed black beans or 2 15 oz can of rinsed beans
- I medium onion minced
- 3 cloves of garlic
- 1 diced red pepper
- one ripe banana mashed
- 1 mango pealed and chopped into large chunks
- 2½ tsp cumin
- 1 TBLS grated fresh ginger
- 1 TBLS tabasco
- 1 tsp chilis
- 3 cups chicken broth( or vegetable)
- 2 cups coconut milk
- salt and pepper to taste
- ¼ cup minced red pepper for garnish
- lime juice
Instructions
- Put a dollop of olive oil and add chopped onions, garlic and 1 diced red pepper to a hot pot
- Cook until transparent
- Stir in black beans, cumin, grated ginger, mashed banana and chilis and hot sauce
- Add coconut milk and broth
- If too thick, add a bit more chicken stock
- Bring to a boil and reduce heat
- Simmer for 45 minutes
- Add salt and pepper to taste
- I like to add a lot of black pepper to give it some heat
- Using a stick blender give it a few pulses to blend a bit but not totally pureed
- Serve with a few diced red peppers and lime juice