Need proof that dinner can be both flavorful and low-effort? Look no further than my recipe’s spicy coconut black bean soup, which turns a few pantry ingredients into something magical (in about 35 minutes, even better).
- 6 servings
- 2 tablespoons vegetable oil
- 1 large onion, chopped (about 2 cups)
- 3 scallions, sliced, green parts reserved
- 5 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- ¼ Scotch bonnet (or 1 small jalapeño)
- 1 teaspoon kosher salt, plus more as needed
- ¼ teaspoon freshly ground black pepper, plus more as needed
- ¼ teaspoon allspice
- 2 cups chicken stock, plus more as needed
- Two 15-ounce cans black beans, drained and rinsed
- ½ cup unsweetened coconut milk, plus more for garnish
- 1 tablespoon fresh lime juice
- Jalapeño slices, to serve
1. Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the onion, scallions, garlic, thyme and Scotch bonnet, and season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the allspice and cook, stirring, about 1 minute more.
2. Add the stock, beans and coconut milk, and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the flavors meld together, 13 to 15 minutes.
3. Carefully transfer the soup to a blender, and blend until smooth. (Blend in batches if necessary.) Return the pureed soup to the saucepan and stir in the lime juice. Adjust the consistency as needed, adding 1 or 2 tablespoons stock to achieve the desired consistency. Season to taste. To serve, garnish the soup with a drizzle of coconut milk, a few jalapeño slices and some of the reserved scallion greens.