Caribbean

Medium · Hot

Island-Spiced Black Bean Soup

A warming Caribbean-inspired soup where smoky spices and sweet pineapple embrace hearty black beans, finished with bright lime and fresh herbs.

Recipe by

Devon Haughton

The Pimento Wood Keeper

Prep

15 min

Cook

35 min

Total

50 min

Method

Dice the yellow onion and bell pepper into small pieces. Mince the garlic cloves. Peel and finely grate the fresh ginger. Slice the scallion into thin rounds, keeping whites and greens separate.

Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers and is fully melted. Add the diced onion and cook 5-6 minutes, until softened and translucent.

Add the minced garlic, grated ginger, and sliced scallion whites. Cook 2 minutes, stirring frequently, until fragrant and the garlic just begins to turn golden at the edges.

Add paprika, cumin, cayenne, cloves, salt, and black pepper directly to the pot. Stir constantly for 60-90 seconds, letting the spices toast in the oil until they release their aroma and deepen in color.

Add the diced bell pepper and cook 3 minutes, allowing it to soften slightly while absorbing the spiced oil.

Pour in the chicken broth, then add the drained black beans and diced pineapple with their juice. Nestle in the fresh thyme sprigs. Increase heat to high and bring to a full boil.

Once boiling, reduce heat to a steady simmer. Cook uncovered for 20-25 minutes, until the beans have begun to thicken the broth and the pineapple has melded into the background sweetness.

Remove the thyme sprigs. Using an immersion blender or standing blender, puree about half the soup—leaving half the beans whole—for a creamy yet textured consistency. Return to pot if needed.

Squeeze the lime juice directly into the soup and stir in the chopped cilantro. Taste and adjust salt and pepper as needed. Cook 2 more minutes over low heat to marry the flavors.

Ladle into bowls and finish with a sprinkle of scallion greens. Serve with crusty bread or over white rice, if you like.

Nutri-Score

Excellent balance

A–E · lower is better · score -8

Calories

564

per serving

High in protein · 31gHigh in fibre · 26gLow sugar · 11gLow saturated fat · 6g

Protein

31g

Carbs

97g

Fat

Sat. fat

Fiber

26g

Sugar

11g

Sodium

1007mg

Dairy FreeGluten FreeLow CholesterolLow Saturated FatVegan AdaptableVegetarian AdaptableDiabetesDigestive HealthHeart HealthyPlant ForwardWeight ManagementAnti InflammatoryBalanced MacrosHigh FiberHigh Protein

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Low impact

A–E · lower is better · includes estimates

kg CO₂e

0.5

per serving

BCarbonAEU all-round· carbon sets the grade

Water

0.3m³

Runoff

0.05g P

Black Beans drives 53% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

ChunkyCreamyTender

Aromas

EarthyHerbalSmokyTropical

Kitchen Equipment

Primary Tool

Dutch Oven

Dutch Oven Chef Knife Citrus Juicer Cutting BoardFine GraterImmersion Blender Measuring Cups Measuring Spoons

Techniques

BlendingSaut IngSimmering Toasting

Safety & Storage

Handling

When pureeing hot soup with an immersion or standing blender, remove the pot from direct heat first. Fill the blender only halfway, vent the lid, and blend in short pulses to prevent pressure buildup and splashing.

Cross Contamination

If preparing this soup for individuals with coconut or tree nut allergies, use a dedicated pot, utensils, and cutting boards that have not contacted coconut oil. Clean thoroughly with hot soapy water between uses.

Storage

Cool the soup to room temperature within 2 hours of cooking, then transfer to airtight containers and refrigerate at 40°F or below. Consume within 3-4 days for optimal quality and food safety.

High Risk Population

This soup contains cayenne pepper and ground cloves, which may irritate the gastrointestinal tract. Individuals with IBS, inflammatory bowel conditions, or sensitive digestive systems should consume small portions and monitor their response.

Cooking Temperature

Bring the soup to a full rolling boil when initially heating, then maintain a steady simmer at 185-200°F during the 20-25 minute cooking period to ensure proper food safety and bean texture.
When adding chicken broth to the soup, ensure it reaches a rolling boil (212°F/100°C) and maintain the simmer at 185-200°F for the full 20-25 minutes. For high-risk populations (immunocompromised, elderly, pregnant), consider using pre-made broth that has been verified to reach 165°F (74°C) before incorporation.

Shelf Life

For extended storage, freeze cooled soup in freezer-safe containers for up to 4-6 months. Thaw overnight in the refrigerator and reheat to 165°F throughout before serving.

Pro Tips

Technique

When you bloom the spices in the coconut oil, listen closely—that moment when the aroma lifts toward you, when the color deepens from bright to rich, that's your signal they're ready. Don't walk away from the pot during this sacred 90 seconds.

Substitution

No fresh thyme? The soup will still sing, but add a small pinch of dried thyme to the spice blend and know that you're carrying on the herbaceous spirit my grandfather taught me to respect.

From the chef

From my grandfather's jerk pit in Portland to my kitchen here, I've learned that patience transforms simple ingredients into something that feeds the soul. This soup carries the same spirit—aromatics blooming in coconut oil, spices releasing their secrets like smoke rising from pimento wood, and sweet pineapple joining the dance with bright lime at the end. Let it simmer slow, let the flavors find each other, and you'll taste the island.

Devon HaughtonThe Pimento Wood Keeper

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TagsSoupSpicyCaribbeanBeansOne PotWeeknight DinnerGluten FreeTropical

AllergensTree NutsWheatSoyCelery

Source: generated · June 12, 2026