Tanzanian Coconut Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 3 count garlic cloves
• 1 can (14.5 oz) canned diced tomatoes
• 1.5 cans (15 oz each) canned white beans (cannellini or great northern), drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 serving salt and pepper to taste

Instructions

1. 1

   Cut the onion in half lengthwise from root to tip, then peel away the papery skin. Place one half flat-side down on the cutting board and slice crosswise into half-moon pieces about 1/4 inch thick. Discard the second half or save for another use.

2. 2

   Peel the garlic cloves by pressing each one with the flat side of a knife until the skin splits. Remove the skin and discard. Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

3. 3

   Pour 2 tablespoons of olive oil into a large pot and set it over medium-high heat. Wait until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

4. 4

   Add the sliced onion to the hot oil and stir with a wooden spoon every 30 seconds for about 3 minutes, until the pieces turn translucent and the edges just begin to look golden brown.

5. 5

   Add the minced garlic to the onion and stir constantly for 30 seconds until the mixture smells strongly fragrant like roasted garlic.

6. 6

   Pour the entire can of diced tomatoes (juice included) into the pot and stir once to combine with the onion and garlic.

7. 7

   Dump both cans of drained beans into the pot and stir to mix with the tomato mixture.

8. 8

   Pour the entire can of coconut milk (do not drain) into the pot and stir until no streaks of white remain and the mixture looks evenly creamy.

9. 9

   Reduce the heat to medium-low (the flame or dial should be roughly halfway between low and medium). Simmer uncovered for 10 minutes, stirring once every 2 minutes, until the soup smells fragrant and the flavors have melded.

10. 10

    Taste a small spoonful and add salt and pepper to your preference. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust as needed.

Tools you’ll need

• cutting board
• chef's knife
• peeler or sharp knife
• large pot (at least 4-quart capacity)
• wooden spoon
• measuring spoons
• can opener

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