Black Bean Soup (Sos Pwa Nwa)

Courtesy of


Servings: 8 Total

Time:40 minutes

  • 4 (15.25-oz) cans black beans
  • 1 cup coconut milk
  • 8 Tbsp fresh cilantro
  • 2 cups grape tomatoes
  • 1/2 tsp ground cloves
  • 1 (8.8-oz) pouch precooked white rice
  • 4 cups rdcd-sod chicken broth (or stock)
  • 8 Tbsp sour cream8 Tbsp sour cream
  • 1 tsp kosher salt
  • 1 Tbsp olive oil



4 (15.25-oz) cans black beans
4 cups reduced-sodium chicken broth (or stock)
1 tablespoon olive oil
1 cup coconut milk
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon ground cloves
1 (8.8-oz) pouch precooked white rice
2 cups grape tomatoes, halved
8 tablespoons fresh cilantro leaves
8 tablespoons sour cream


  1. Drain and rinse 3 cans of the beans. Place in blender with broth; blend until smooth. Strain puree through a fine mesh strainer; discard solids (if desired). Pour puree into large stockpot with remaining 1 can of beans (undrained).
  2. Place pot on medium heat. Stir in oil, coconut milk, salt, pepper, and cloves; bring to a simmer. Cover and simmer 30 minutes, stirring occasionally.
  3. Cook rice following package instructions. Halve tomatoes; remove cilantro leaves from stems. Serve soup over rice. Top with sour cream, tomatoes, and cilantro.