Caribbean recipe for 4 people, takes only 20 mins; recipe has sunflower oil, spring onion, red pepper, chilli, garlic clove, thyme, curry powder, allspice, plum tomato, vegetable stock, kidney bean, pinto bean, black-eyed bean, coconut milk and lime.
Simple coconut & bean soup
Course: Caribbean
Servings
4
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 410g can kidney bean, rinsed and drained
- Red Pepper: 1 red pepper, diced
- Garlic Clove: 1 garlic clove, chopped
- Vegetable Stock: 1 vegetable stock cube
- Spring Onion: 1/2 bunch spring onions, whites and greens separated and sliced
- Curry Powder: 1 tsp medium curry powder
- Lime: juice 2 limes
- Chilli: 1 Scotch bonnet chilli, deseeded and pounded to a paste
- Thyme: 1 tsp dried thyme
- Pinto Bean: 410g can pinto bean, rinsed and drained
- Sunflower Oil: 1 tbsp sunflower oil
- Allspice: 1 tsp allspice
- Coconut Milk: 2 x 400g cans coconut milk
- Plum Tomato: 3 plum tomatoes, chopped
- Black Eyed Bean: 410g can black-eyed bean, rinsed and drained
Directions
- 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.
