Tamarind and Chipotle Black Bean Soup
An Afro-Mexican family soup, black beans simmered in a chipotle and tamarind base where the West African legume tradition and the Mexican smoked chilli depth and the structural sweet-sour balance of the tamarind produce a soup that is simultaneously smoky, earthy, and sharply bright.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and rinse 1.5 × 400g canned black beans (about 150g drained). Finely dice 1 large onion (200g). Finely grate 2 garlic cloves (10g) and 0.5 thumb ginger (7.5g). Finely chop 1.25 tbsp chipotle in adobo. Thinly slice 1.5 spring onions (22g). Chop 10g fresh coriander. Measure out all spices, pastes, stock, and liquids.
Saute
Heat 1 tbsp neutral oil in a medium saucepan over medium heat. Add diced onion, cook 6–7 minutes until deep golden. Stir in garlic and ginger, cook 1 minute until fragrant.
Bloom
Add chipotle, 1 tbsp tomato paste, 1 tsp cumin, 0.5 tsp smoked paprika, and 0.5 tsp ground coriander. Stir constantly 2–3 minutes until the paste darkens and becomes fragrant.
Build
Stir in 200g canned chopped tomatoes, 1.25 tbsp tamarind paste, and 0.75 tbsp palm sugar. Cook 2–3 minutes, stirring, until well combined and slightly reduced.
Simmer
Add black beans and 500ml vegetable stock. Bring to a simmer over medium heat, then cook uncovered 18–20 minutes, stirring occasionally, until the soup thickens and beans are completely soft. Use a stick blender to partially blend—blitz about one-third, leaving plenty of whole beans for texture. Season with 0.75 tsp salt and stir in 1 tbsp lime juice. Taste and adjust seasoning.
Plate
Ladle soup into bowls. Top each with 1 tbsp coconut yoghurt, scatter fresh coriander, spring onions, and sliced jalapeños over. Serve with tortilla chips and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.