Photo and Recipe adapted from Milk Street Magazine
2 T of coconut oil + 3 T of coconut oil added at the end
1 medium red onion finely chopped
3 garlic cloves chopped
1 medium zucchini chopped
2 1/2 C water
14 oz. coconut milk
1 habanero (remove stem, but keep whole)
¼ teaspoon ground allspice
1 teaspoon minced fresh thyme
2 T of white miso
1 teaspoon kosher salt
4 - 15½-ounce cans of black beans (rinsed and drained)
1½ tablespoons lime juice
2 plum tomatoes chopped and remainder of red onion
Serve with lime wedges
In a large pot over medium-high, heat 2 tablespoons coconut oil until shimmering.
Add ½ medium red onion and cook, stirring occasionally, until translucent, 5 to 7 minutes.
Add garlic cloves and cook, stirring, until fragrant, about 1 minute.
Now add water, coconut milk, habanero chili, allspice, thyme, miso and salt
Bring to a simmer. Once simmering, add black beans and zucchini and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, for 20 minutes.
Cool for 10 minutes off heat.
Remove and discard the habanero.
Add remaining 3 T of coconut oil and use an immersion blender and blend long enough that about half the beans remain. If you do not have an immersion blender, transfer 3 cups of the mixture to a blender with 3 T of coconut oil and puree until smooth.
Return the puree to the pot and bring to a simmer over medium. Off heat, stir in lime juice, then taste and season with salt. Ladle into bowls and garnish with chopped plum tomatoes and more chopped red onion; serve with lime wedges.