Spicy Black Bean And Coconut Soup

Ingredients:

5 tablespoons coconut oil

1/2 medium red onion, finely chopped, plus more to 

   serve

3 medium garlic cloves chopped

14 1/2 ounce can coconut milk

1 Habanero chili, halved

1/4 teaspoon ground allspice

1 teaspoon fresh thyme, minced

4  15 1/2 ounce cans black beans, drained and rinsed

1 1/2 Tablespoons lime juice

Plum tomatoes, cored and chopped

Directions:

In 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.


02
Remove the pot from the heat and cool for 10 minutes. Remove and discard the habanero halves.

Transfer 3 cups of the bean mixture to a blender, add the remaining 3 tablespoons coconut oil and puree until smooth. 

Return the puree to the pot and bring to a simmer over medium.


03
Off heat, stir in the lime juice, then taste and season with salt. Ladle into bowls and garnish with chopped tomatoes and chopped onion; serve with lime wedges.

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.