1 tbsp of peanut oil, or oil of your choice
1 5cm piece of ginger, peeled and minced
1 clove of garlic, peeled and minced
1-2 tsp of cumin
1 tsp of cayenne
1 can of black beans, drained and rinsed
1 can of light coconut milk
4 medium potatoes, peeled and diced
1 can of tomatoes, diced
- Heat oil in large saucepan. Saute garlic, ginger and cumin for a minute or 2, until it starts to become aromatic.
- Add chopped tomatoes and their juice, and the potatoes, and bring to a simmer. Stir in coconut milk and the black beans.
- Simmer until the potatoes are cooked to your taste.
Next time I make this dish, I plan to stir in a 1/2 cup of chopped cilantro, just before serving. Might also add a chopped jalapeno when I saute the ginger and garlic.
This recipe was inspired by dani spies carribean black bean soup.