2 Tablespoon(s) olive oil
1 small chopped onion
1 Teaspoon(s) ground cumin seeds
1/4 Cup(s) chopped cilantro
3 Cup(s) water
2 Can(s) black beans
1 Can(s) unsweetened coconut milk
1 Teaspoon(s) sea salt
4 Tablespoon(s) lime
1 Teaspoon(s) ground chipotle chili
2 Cup(s) white rice
Heat oil in a wide, heavy saucepan and cook onion, cumin, chili and cilantro over medium heat for about five minutes.
Add 1/2 cup of the water, lower heat and continue cooking for about another 7 minutes, until onion softens.
Pour in beans and their liquid, the remaining water, and the coconut milk. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Remove about 1 cup of the mixture and puree it in a blender or food processor and pour it back into the soup, or puree the entire soup if you prefer.
Season with salt and lime juice to taste. Serve trimmed with a little fresh cilantro.