Coconut-Ginger Black Bean Soup

cooking.nytimes.com

Cara

Cooker, eater, cleaner upper.

Surprisingly delicious for the easiest ever weeknight meal. Don’t forget the hot sauce! 1/8/23

2 (15-ounce) cans black beans

2 tablespoons coconut oil or extra-virgin olive oil

1½ teaspoons ground cumin or coriander

1 (3-inch piece) fresh ginger, peeled and finely grated (about 3 tablespoons)

1 (13-ounce) can full-fat coconut milk

Kosher salt and black pepper

½ cup plantain chips or toasted coconut flakes

1 teaspoon lime zest plus 2 tablespoons juice (from 1 lime)

Hot sauce, for serving (optional)

Directions at cooking.nytimes.com

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