Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
Reviews
November 9, 2025
A family favorite
I have made this soup many times. It comes together easy and is hearty and filling. The habanero gives the soup just the right flavor. For me if I leave it whole though and my husband and kids kick it up at the table with their favorite hot sauce. The finish at the table of the diced tomatoes and red onions is a good touch. Yum.
June 4, 2025
Just really really good!
Followed instructions & it came out wonderfully!
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!
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
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.