In a soup pot or large saucepan, bring the water, coconut milk, and tomatoes (with liquid) to a boil over high heat, stirring often.
Whisk in the Instant Black Beans and season with salt and Tabasco.
Cover, turn off the heat, and let stand for 5 minutes.
Stir well and reheat if necessary.
Serve in soup bowls garnished with cilantro.
NOTES :
* or substitute one can of diced tomatoes plus 1 chopped jalapeno
Clam Soup
INGREDIENTS:
1 pound cooked clams
2 crushed garlic cloves
1 chopped onion
3 sliced bacon cut into strips
2 sliced plantains
4 cups water
1 tablespoon Worcestershire sauce
Salt and pepper
Fry the bacon in a pan and then using the same oil, sauté the onion.
Mix in the clam, garlic and water and cook over a low heat for 10 minutes.
Add plantains, Worcestershire sauce and salt and pepper to taste.
Continue cooking over a low heat for a further 15 minutes.
Soup with Plantain Balls
Ingredients:
1/4 cup ground cooked beef
1/4 cup ground peanuts
4 small boiled potatoes
4 cups beef broth
2 plantains (1 grated)
1 teaspoon onion (minced)
1/2 tablespoon parsley
1 large chopped cabbage leaf
2 tablespoons oil
Salt & pepper
Boil one of the plantains in the beef broth for 15 minutes. Save the broth. Heat 1 tablespoon of the oil and brown the onion, peanuts and beef in it. Salt and pepper to taste. Combine the grated plantain with the cooked one and the other tablespoon of oil and mix well.
Shape into small balls of this and put a tablespoon of the meat mixture inside the balls. Cut the potatoes into pieces, and add the potatoes and cabbage to the broth. About 2 minutes before its ready to serve, add the balls to the broth. Sprinkle with parsley and serve.
Sancocho (Chicken Soup)
Ingredients:
1 stewing hen (2-1/2 lb), cut in serving pieces
1 medium onion, chopped
4 Tablespoons cilantro, chopped
1 teaspoon dried oregano leaves
2 Tablespoons green pepper, chopped
2 lbs. ñame, peeled and chunked (potatos can be substituted)
2" section of corn on the cob for each serving (optional)
salt to taste
Put chicken pieces into a stock pot with 2 quarts of water.
Add onion, cilantro, oregano and green pepper.
Cook for 1 hour.
Add salt to taste. Add ñame, cook until ñame is tender.
Add corn last 15 minutes of cooking.
Serve with steamed rice on the side. Serves 5 to 6 people.
2 - 1/2 cups water 
