Spicy Kidney Bean and Sweet Potato Soup

By Courtney HillNovember 11, 2022

Makes
4 servings
Cook Time
30 minutes

Jamaican red peas soup was the inspiration for this recipe. Many traditional recipes call for cooking dumplings in the broth as well as meat. We opted for canned beans and skipped the meat, though you can stir in some cooked chicken or serve the soup with rice for a more substantial meal. If using a habanero or Scotch bonnet chili, remove seeds from the chili halves to tone down the soup’s spiciness.

Ingredients

2
tablespoons grapeseed or other neutral oil
1
bunch scallions, thinly sliced, white and green parts reserved separately OR ½ medium yellow onion, finely chopped
6
medium garlic cloves, minced
3
serrano OR Fresno chilies, stemmed, seeded and chopped OR 1 habanero or Scotch bonnet chili, halved
1
teaspoon ground allspice
1
teaspoon dried thyme OR 4 fresh thyme sprigs
2
15½-ounce cans red kidney beans, rinsed and drained
10
ounces sweet potato, peeled and cut into ½-inch pieces OR butternut squash, peeled, seeded and cut into ½-inch pieces
1
quart low-sodium chicken broth OR vegetable broth
Kosher salt and ground black pepper
Optional garnish: Lime wedges OR hot sauce OR both

Step 1

In a large saucepan over medium, heat the oil until shimmering. Add the scallion whites and garlic, then cook, stirring often, until golden brown, 2 to 4 minutes. Add the chilies, allspice and thyme; cook, stirring, until fragrant, about 30 seconds. Add the beans, sweet potato, broth, 2 cups water, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the sweet potato is tender, 15 to 20 minutes.

Step 2

Off heat, remove and discard the thyme sprigs and habanero or Scotch bonnet chili (if used). Using the back of a spoon or a potato masher, lightly mash some of the beans and sweet potato to thicken; stir to combine. Stir in the scallion greens (if using), then taste and season with salt and pepper.