Rinse and drain beans. In a belnder, combine 1 1/4 cup beans, broth, cumin and ground coriander, whirl until smoothly puréed.
Pour soup into a bowl and pour in remaining beans. Use now, or if making ahead, chill up to 1 day.
Mix cucumber, red onion, and lime juice. Cut peel off mango and slice fruit from sides and edges of the flat pit. Discard pit. Cut mango pieces into 1/2 inch cubes and add to cucumber mixture, season to taste with chillies. Use now or, if making ahead, chill up to 6 hours.
Ladle soup into shallow bowls and spoon cucumber-mango salsa into each. Garnish with yogurt asnd cilantro leaves. Add salt to taste. Serves 2 or 3.
Note: The recipe called for non-fat dairy yogurt. I modified it to soy yogurt to make it vegan and McDougall compliant. With dairy yogurt the recipe has 0.3 mg. of cholesterol. The sodium content can be reduced greatly by using home cooked black beans (or dehydrated instant black beans which have no salt added).
Servings: 2 to 3