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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.
tablespoons coconut oil (see note), divided
medium red onion, finely chopped, plus more to serve
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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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!
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.