Latin AmericanMedium · Hot
Coconut Milk Black Bean Soup with Avocado and Lime
A velvety, cumin-scented black bean soup enriched with coconut milk and finished with buttery avocado and bright lime. Valentina would call this comfort you can almost hold.
Prep
15 min
Cook
45 min
Total
1h
Method
1
Drain and rinse the soaked black beans. Pick out any stones or damaged beans.
2
In a Dutch oven over medium heat, warm the olive oil until it shimmers, about 1 minute.
3
Add the diced yellow onion and bell pepper. Cook, stirring with a wooden spoon, for 8-10 minutes until the onion is translucent and softened.
4
5
Add the soaked black beans and chicken broth to the pot. Raise heat to high and bring to a gentle boil.
6
Reduce heat to low, cover partially, and simmer for 35-40 minutes until beans are completely tender and falling apart.
7
Remove from heat. Use an immersion blender directly in the pot (or transfer in batches to a standing blender) and puree until smooth and velvety.
8
Stir in the coconut milk drink. Return to low heat and warm through for 3-4 minutes without boiling. Season with salt and black pepper. Taste and adjust.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
790
per serving
Source of protein · 31gSource of fibre · 25gLow sugar · 7gLow saturated fat · 4g
Protein
31g
Carbs
93g
Fat
37g
Sat. fat
4g
Fiber
25g
Sugar
7g
Sodium
1223mg
Dairy FreeGluten FreeLegume ForwardAnti InflammatoryDiabetesDigestive SupportHeart HealthyHigh FiberHigh ProteinLow SugarPlant Based
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.5m³
Runoff
0.06g P
Black Beans (dried, soaked overnight) drives 34% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
1
Bitter
2
Spicy
Textures
ButteryCreamySilkyTender
Aromas
EarthyHerbalSavoryWarm Spice
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenImmersion BlenderChef KnifeColanderCutting BoardLadleWooden SpoonMeasuring SpoonsMixing BowlsServing Bowls
Techniques
Safety & Storage
Cooking Temperature
Do not boil the soup after adding coconut milk. Heat only until warmed through (3-4 minutes) to prevent the milk from separating and to maintain smooth texture.
Ensure chicken broth reaches a rolling boil (212°F/100°C) during the simmer step before adding coconut milk. Verify beans reach at least 180°F (82°C) internally for optimal texture and food safety.
High Risk Population
For very young children, elderly, or immunocompromised individuals, ensure black beans are cooked until completely tender (35-40 minutes) to eliminate antinutrients and improve digestibility.
Handling
When blending hot liquids with a standing blender, cool the soup slightly and vent the lid to prevent pressure buildup and splattering. Use an immersion blender for safer hot blending.
Storage
Refrigerate leftover soup within 2 hours of serving. Store avocado garnish separately and add fresh when reheating to prevent browning and textural degradation.
Allergen Warning
Coconut is present in this recipe. If serving to guests with food allergies, clearly label coconut milk as an ingredient and inquire about tree nut or coconut allergies before serving.
Cross Contamination
Use separate cutting boards and utensils when preparing fresh avocado and lime garnish to prevent cross-contamination with raw bean cooking liquid or equipment.
Pro Tips
Technique
The most important moment is when you add the cumin and garlic to the sofrito — stir constantly for that full minute. You want to smell it, truly smell it, before you add the beans. If the cumin doesn't bloom, the whole soup falls flat.
Substitution
If you cannot find coconut milk drink, blend a can of full-fat coconut milk with an equal amount of water — it will be richer, so reduce the amount by half and add more broth to reach the right silky consistency.
Batch Cooking
This soup freezes beautifully. Make a double batch and ladle it into portions — the beans hold their texture perfectly, and you only need to stir in fresh avocado and lime when you are ready to serve.
From the chef
This black bean soup earns its velvet from patience: onion and bell pepper soften slowly in olive oil, garlic and cumin bloom until the whole kitchen wakes up, and dried beans simmer low until they surrender completely to the broth. A good blitz with the immersion blender brings everything together, then coconut milk stirs in to give the soup a gentle, rounded richness without weight. You finish each bowl with fresh avocado and a generous squeeze of lime — the brightness cuts right through and keeps every spoonful alive. This is comfort you can hold in your hands, warm and real.
TagsSoupBlack BeansCoconut MilkAvocadoOne PotWeeknight DinnerComfort FoodSofrito
AllergensTree Nuts
Source: generated · June 13, 2026