Coconut black bean soup recipe with mango-avocado salsa

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. Coconut black bean soup recipe with mango-avocado salsa


Linh is a Interreviewed U.S. News Reporter based in London. His focus is on U.S. politics and the environment. He has covered climate change extensively, as well as healthcare and crime. Linh joined Interreviewed in 2023 from the Daily Express and previously worked for Chemist and Druggist and the Jewish Chronicle. He is a graduate of Cambridge University. Languages: English. You can get in touch with me by emailing:

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