Simple Coconut & Bean Soup
This hearty and flavorful Caribbean bean stew combines a vibrant mix of kidney beans, pinto beans, and black-eyed beans in a rich coconut milk broth. Infused with aromatic spices, tangy lime juice, and a touch of heat from Scotch bonnet chilli, this stew is a celebration of Caribbean flavors that will warm you from the inside out. Enjoy a bowl of this comforting stew with a sprinkle of fresh spring onions for a satisfying and delicious meal.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- ½ bunch spring onions , whites and greens separated and sliced
- 1 red pepper , diced
- 1 Scotch bonnet chilli , deseeded and pounded to a paste
- 1 garlic clove , chopped
- 1 tsp dried thyme
- 1 tsp medium curry powder
- 1 tsp allspice
- 3 plum tomatoes , chopped
- 1 vegetable stock cube
- 410g can kidney beans , rinsed and drained
- 410g can pinto beans , rinsed and drained
- 410g can black-eyed beans , rinsed and drained
- 2 x 400g cans coconut milk
- juice 2 limes
Instructions
- Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
- Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 581 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 28 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 3.19 milligram of sodium
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