Simple coconut & bean soup

10-30 minutes 30-60 minutes 4 servings 600 kcal or less black-eyed bean black-eyed beans caribbean food carribbean carribean recipes cheap food chilli chillies coconut milk kidney bean kidney beans lime limes mixed bean soup pinto bean pinto beans quick red pepper red peppers soup spring onion spring onions storecupboard vegetarian soup

N/A

Source

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 bean , rinsed and drained

410g can pinto bean , rinsed and drained

410g can black-eyed bean , rinsed and drained

2 x cans coconut milk

juice 2 limes

Method

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.