Simple coconut & bean soup

• sunflower oil↗1 tbsp tbsp
• ½ bunch spring onions

  whites and greens separated and sliced

• red pepper↗1

  diced

• Scotch bonnet chilli↗1

  deseeded and pounded to a paste

• garlic clove↗1

  chopped

• dried thyme↗1 tsp tsp
• medium curry powder↗1 tsp tsp
• allspice1 tsp tsp
• plum tomatoes↗3

  chopped

• vegetable stock↗1

  cube

• can kidney bean↗410g g

  rinsed and drained

• can pinto bean↗410g g

  rinsed and drained

• can black-eyed bean410g g

  rinsed and drained

• coconut milk↗2 x 400g cans g

  2 x 400g cans

• juice 2 limes

Step-by-step instructions

1. 1

   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.

2. 2

   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.