Brazilian Black Bean Soup

Ingredients

2 Tbsp. olive oil

1 c. yellow onion, finely chopped

2 garlic cloves, minced

3 c. canned black beans, rinsed and strained

1 c. canned coconut milk, plush more for garnish

1 q. chicken broth

1 jalapeno, seeded and finely chopped

1 bay leaf

Cotija cheese (or feta), crumbled, for garnish

Green onion, snipped thinly with scissors, for garnish

Cilantro, for garnish

Directions

In a pot over medium heat, heat the olive oil, then add the onions and garlic. Cook for 10 minutes, until the onion is soft and translucent.
Add the jalapeño and bay leaf, cook for one minute, then add the black beans, coconut milk, and some of the chicken broth. Simmer for 15 minutes, then season with a pinch of salt and pepper and remove the bay leaf.
Optional: Puree with a blender, and strain the soup if you want a super smooth texture.
Served chilled.
Add more broth as needed to thin out the soup to your desired consistency.
To serve, sprinkle with chopped green onions and cilantro.

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