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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 you have coconut oil in the pantry, use it in place of the neutral oil—it will add extra coconut flavor and aroma.
4 to 6
Servings
50 minutes
Ingredients
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2
tablespoons grapeseed or other neutral oil (see headnote), divided
-
½
medium red onion, finely chopped, plus more to serve
Directions
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01In 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.
Reviews
January 20, 2025
Awesome, easy.
great flavor and consistency
March 5, 2023
Spicy? No. Tasty? Yes.
Really good weeknight recipe. Mostly outta the can, so it's pretty easy. Removed about a can's worth of beans before I unleashed the immersion blender. Still needed a good amount of salt/lime and think about how to adjust the heat, but it's really nummy.
August 28, 2026
Not spicy
Definitely easy. Have made black bean soups with more flavor. Lime juice definitely helped.
If I made it again would increase jalapenos, use coconut oil and increase the spices.
November 10, 2022
Easy and Delicious
This is the best black bean soup I have ever had. So good. I did not have lime so just put a teaspoon of lemon. Its so good. Thank you for the recipe.
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