Spicy Black Bean and Coconut Soup

• portions: 4 to 6
• temps total: 50 Minutes

Ingrédients

2 tablespoons grapeseed or other neutral oil (see headnote), divided

½ medium red onion, finely chopped, plus more to serve

3 medium garlic cloves, chopped

14½-ounce can coconut milk

2 jalapeño chilies, stemmed, halved and seeded

¼ teaspoon ground allspice

½ teaspoon dried thyme OR 1 teaspoon minced fresh thyme

Kosher salt

Four 15½-ounce cans black beans, rinsed and drained

1½ tablespoons lime juice, plus lime wedges to serve

Instructions

In 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.

Remove the pot from the heat and cool for 10 minutes. Transfer 3 cups of the bean mixture to a blender along with the jalapeños and puree until smooth. Return the puree to the pot and bring to a simmer over medium.

Off heat, stir in the lime juice, then taste and season with salt. Ladle into bowls and garnish with chopped onion; serve with lime wedges.

Notes

Optional garnish: Chopped plum tomatoes

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.