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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, garlic, and scallions. Sauté for 3-4 minutes until fragrant and translucent.

Step 3

Stir in the scotch bonnet pepper, thyme, and allspice. Sauté for another 1-2 minutes, allowing the spices to bloom.

Step 4

Add the diced carrot and bell pepper. Cook for 5 minutes, stirring frequently to coat the vegetables in the spice mixture.

Step 5

Stir in the black beans and pour in the vegetable broth. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and simmer for 20 minutes.

Step 7

Stir in the coconut milk, ground black pepper, and salt. Simmer uncovered for another 10 minutes, allowing the flavors to meld.

Step 8

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.)

Step 9

Stir in the lime juice and adjust seasonings to taste.

Step 10

Serve hot, garnished with fresh parsley or cilantro.

Nutrition Facts

Serving size	(2638.6g)

Amount per serving	% Daily Value*
Calories	2200.8

Total Fat 98.8g	0%
Saturated Fat 57.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6498.9mg	0%
Total Carbohydrate 268.0g	0%
Dietary Fiber 83.2g	0%
Total Sugars 42.2g
Protein 83.9g	0%

Vitamin D 0IU	0%
Calcium 677.4mg	0%
Iron 31.7mg	0%
Potassium 5717.5mg	0%

*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.

Source of Calories

Fat: 38.7%

Protein: 14.6%

Carbs: 46.7%