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Black Cauldron Bean Soup

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


  1. In a large pot over medium-high, heat 2 tablespoons coconut oil until shimmering.

  2. Add ½ medium red onion and cook, stirring occasionally, until translucent, 5 to 7 minutes.

  3. Add garlic cloves and cook, stirring, until fragrant, about 1 minute.

  4. Now add water, coconut milk, habanero chili, allspice, thyme, miso and salt

  5. 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.

  6. Cool for 10 minutes off heat.

  7. Remove and discard the habanero.

  8. 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.

  9. 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.

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