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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 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
Ingredients
-
5
tablespoons coconut oil (see note), divided
-
½
medium red onion, finely chopped, plus more to serve
Directions
-
01In 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.
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February 25, 2023
Great soup and easy
Its very easy to make and delicious. I dont add a hot pepper but jalapeno (if you dont add jalapeno seeds it is not hot but adds flavor). Sometimes I add carrots. I do half of the recipe for one person.
December 31, 2022
Amazing recipe
Perfect!
The recipe calls for 5 tablespoons of coconut oil (see note), but I so not see a note referencing the coconut oil. Help???
This was so different and delicious. It almost reminded me of a chowder. I did a few things differently....cooked up some dried black beans with some dried peppers and onions, left out the habanero, added the chopped tomato into the soup, and added collards. And I thought it was great by itself, so I just put out limes for each person to squeeze on if they wanted. This is definitely my new go to black bean soup recipe!
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Watch out, it is really spicy but I totally love it. Didn’t use coconut oil because we didn’t have it, however, I still loved the flavor very much.