In a medium saucepan over high heat, heat the oil until it is bubbly. Add the minced onion and cook, stirring with a wooden spoon until it starts to transparent and starts to brown, about 2 minutes. Add garlic, ketchup, cumin and ground chili or paprika and cook, stirring occasionally, until fragrant, about 1 minute. Add black beans, coconut milk and water or broth and stir well. Bring to a boil and cook for 5 minutes. Add salt, then taste, adding more if needed.
https://www.washingtonpost.com/food/2022/01/13/black-bean-coconut-soup-mango-salsa/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle Coconut black bean soup recipe with mango-avocado salsa