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Spicy Black Bean and Coconut Soup

Spicy Black Bean and Coconut Soup

  • Makes
    4-6 servings
  • Cook Time
    50 minutes
  • Rating

Nigerian frejon, a smooth puree of beans and coconut milk, inspired this rich, flavorful soup that happens to be vegetarian (even vegan). We blend only a portion of the bean mixture so the soup is lightly thickened, not a heavy puree, with lots of texture from creamy whole beans. If possible, use unrefined coconut oil—it adds extra coconut flavor and aroma; if not available, refined coconut oil works fine.

Tip

Don’t chop the habanero. To prevent the soup from becoming too spicy, we halve the chili, rather than chop it, to expose the heat-containing ribs and seeds. Don’t forget to remove the chili halves before blending a portion of the bean mixture.

Ingredients
  • 5

    tablespoons coconut oil (see note), divided

  • ½

    medium red onion, finely chopped, plus more to serve

  • 3

    medium garlic cloves, chopped

  • 14½

    ounce can coconut milk

  • 1

    habanero chili, halved

  • ¼

    teaspoon ground allspice

  • 1

    teaspoon minced fresh thyme

  • Kosher salt

  • 4

    15½-ounce cans black beans, rinsed and drained

  • 1½

    tablespoons lime juice, plus lime wedges to serve

  • Plum tomatoes, cored and chopped

Step 1

In a large pot over medium-high, heat 2 tablespoons of coconut oil until shimmering. Add the onion and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

Add 2½ cups water, the coconut milk, habanero, allspice, thyme and 1½ teaspoons salt, then bring to a simmer. Add the beans and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, for 20 minutes.

Step 2

Remove the pot from the heat and cool for 10 minutes. Remove and discard the habanero halves. Transfer 3 cups of the bean mixture to a blender, add the remaining 3 tablespoons coconut oil and puree until smooth. Return the puree to the pot and bring to a simmer over medium.

Step 3

Off heat, stir in the lime juice, then taste and season with salt. Ladle into bowls and garnish with chopped tomatoes and chopped onion; serve with lime wedges.

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