Haitian Black Bean Soup with Coconut Milk
Haitian Black Bean Soup
A smooth Haitian-inspired black bean soup enriched with coconut milk, thyme, garlic, clove, and gentle chile warmth.
This smooth black bean soup takes inspiration from Haitian soup joumou-adjacent spice habits and island pantry staples while keeping the focus on earthy beans and coconut milk. Thyme, garlic, allspice, and a small pinch of clove give the broth warmth without making it heavy.
Canned black beans keep the recipe practical for a weeknight, but the soup still develops a deep flavor because the aromatics are cooked slowly before the liquid goes in. Blending most of the pot creates a velvety texture, while a reserved portion of beans adds a little body.
Coconut milk softens the pepper and spice, turning the soup rich and round without tasting sweet. Finish with lime juice and fresh parsley or cilantro so each bowl has brightness against the dark, savory base.
Serve it with rice, fried plantains, pikliz, or warm bread. The soup thickens as it sits, so leftovers are especially good the next day with a splash of broth or water stirred in during reheating.
Nutrition (per serving)
Directions
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1
Warm the olive oil in a large heavy pot over medium heat. Add the onion, bell pepper, and carrot, then cook for 8 to 10 minutes, stirring often, until the vegetables are soft and the onion is translucent.
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2
Stir in the garlic and tomato paste. Cook for 2 minutes, scraping the bottom of the pot, until the paste darkens slightly and the garlic smells fragrant.
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3
Add the thyme, allspice, cumin, clove, and pierced Scotch bonnet. Stir for 30 seconds so the spices bloom in the oil without scorching.
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4
Add the black beans, vegetable broth, coconut milk, bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.
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5
Cover the pot with the lid slightly ajar and simmer for 35 to 40 minutes, stirring occasionally, until the vegetables are very tender and the broth tastes rounded. Remove and discard the bay leaf and Scotch bonnet.
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6
Scoop 1 cup of beans and vegetables into a small bowl and set aside for texture. Blend the remaining soup with an immersion blender until smooth, or blend in batches in a countertop blender with the vent loosened.
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7
Return the reserved beans and vegetables to the pot. Simmer uncovered for 5 minutes, adding a splash of water or broth if the soup is thicker than you like.
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8
Stir in the lime juice, then taste and adjust the salt and pepper. Ladle into bowls and finish with parsley or cilantro.
Ingredients
- Olive Oil:2 tablespoons
- Yellow Onion, chopped:1 large
- Green Bell Pepper, chopped:1 medium
- Carrot, chopped:1 medium
- Garlic Cloves, minced:4
- Tomato Paste:2 tablespoons
- Fresh Thyme Leaves:1 tablespoon
- Ground Allspice:1 teaspoon
- Ground Cumin:1/2 teaspoon
- Ground Clove:1/8 teaspoon
- Scotch Bonnet Pepper, pierced but left whole:1 small
- Canned Black Beans, drained and rinsed:3 15-ounce cans
- Low-Sodium Vegetable Broth:4 cups
- Unsweetened Coconut Milk:1 13.5-ounce can
- Bay Leaf:1
- Kosher Salt:1 1/2 teaspoons
- Black Pepper:1/2 teaspoon
- Fresh Lime Juice:2 tablespoons
- Chopped Parsley or Cilantro, for serving:1/4 cup
Tips & Notes
- For more chile heat, simmer the Scotch bonnet for the full cooking time; for a gentler soup, remove it after 15 minutes.
- If using a countertop blender, fill it no more than halfway and cover the lid with a towel so steam can escape safely.
- The soup thickens in the refrigerator. Reheat with a little broth or water until it returns to a spoonable consistency.
