Spicy Black Bean and Coconut Soup | Christopher Kimball’s Milk Street

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Milk Street Recipe

Spicy Black Bean and Coconut Soup

50 minutes

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 possible, use unrefined coconut oil—it adds extra coconut flavor and aroma; if not available, refined coconut oil works fine.

4-6

Servings

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.

50 minutes

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