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Spicy Black Bean and Coconut Soup
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 you have coconut oil in the pantry, use it in place of the neutral oil—it will add extra coconut flavor and aroma.
4 to 6
Servings
50 minutes
Ingredients
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2
tablespoons grapeseed or other neutral oil (see headnote), divided
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½
medium red onion, finely chopped, plus more to serve
Directions
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01In a large pot over medium-high, heat 2 tablespoons 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, jalapeños, allspice, thyme and ¾ teaspoon salt, then bring to a simmer. Add the beans and simmer, uncovered and stirring occasionally, for 20 minutes.
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