Jamaican Chef Ajeen Beckford Black Bean Soup
Dive into the vibrant flavors of the Caribbean with Jamaican Chef Ajeen Beckford’s Black Bean Soup, a hearty and soul-warming dish that’s bursting with bold spices and creamy richness. This recipe combines tender black beans with the zesty heat of Scotch bonnet pepper, the fragrant allure of fresh thyme and allspice, and the smooth silkiness of coconut milk, creating an irresistible blend of textures and tastes. Sautéed vegetables like carrots, bell peppers, and onions add depth and color, while a squeeze of fresh lime juice brings a bright finishing touch. Perfectly balanced between spicy, savory, and creamy, this soup is not only quick to prepare in just under an hour but also makes a satisfying vegan-friendly meal. Serve this Jamaican-inspired delight with a sprinkle of fresh cilantro or parsley for a burst of freshness that will transport your taste buds straight to the islands.
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Recipe Information
Ingredients
- 4 cups Black beans (cooked or canned, drained and rinsed)
- 2 tablespoons Olive oil
- 1 medium Onion (diced)
- 4 Garlic cloves (minced)
- 3 Scallions (chopped)
- 1 Scotch bonnet pepper (finely chopped, seeds removed for less heat)
- 1 tablespoon Thyme (fresh, or 1 teaspoon dried)
- 1 teaspoon Allspice
- 4 cups Vegetable broth
- 1 cup Coconut milk (unsweetened, canned)
- 1 large Carrot (peeled and diced)
- 1 medium Bell pepper (diced, red or orange preferred)
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Fresh parsley or cilantro (for garnish, chopped)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, and scallions. Sauté for 3-4 minutes until fragrant and translucent.
Stir in the scotch bonnet pepper, thyme, and allspice. Sauté for another 1-2 minutes, allowing the spices to bloom.
Add the diced carrot and bell pepper. Cook for 5 minutes, stirring frequently to coat the vegetables in the spice mixture.
Stir in the black beans and pour in the vegetable broth. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes.
Stir in the coconut milk, ground black pepper, and salt. Simmer uncovered for another 10 minutes, allowing the flavors to meld.
Remove the pot from heat and, using an immersion blender, blend the soup partially until it reaches your desired texture. (You can also transfer half of the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the lime juice and adjust seasonings to taste.
Serve hot, garnished with fresh parsley or cilantro.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6499 mg | 283% | |
| Total Carbohydrate | 268.0 g | 97% | |
| Dietary Fiber | 83.2 g | 297% | |
| Total Sugars | 42.2 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 5718 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
