Slow-Cooker Coconut Black Bean Soup

By Sarah DiGregorio

Published September 16, 2026

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Ready In
4 hr and 15 min
Rating
4(10)
Comments
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Braised beans and greens are a beloved duo for a reason—delicious, nutritious, thrifty!—with many cultural permutations. This rich and spicy vegan version is inspired by Caribbean flavors, starring black beans and coconut, plus the sharp green heat of jalapeños, both fresh and pickled. (Seed your jalapeño partially or fully for less heat.) The recipe as written results in very tender, slumped greens; if you prefer yours with more bite, wait to add them until there’s about an hour left in the cooking time. The slow cooker is brilliant with beans; this dish can hold on warm for several hours, making it suitable for setting up in the morning and cooking while you’re at work. Serve with avocado, hot sauce and plantain chips for a simple dinner.

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Ingredients

Yield:6 servings

  • 1½ cups dried black beans (no need to soak)

  • 1 jalapeño, chopped

  • ⅓ cup drained pickled jalapeños, chopped 

  • 5 cloves garlic, smashed and chopped 

  • 1 tablespoon kosher salt (such as Diamond Crystal)

  • 4 cups water

  • 1 small bunch (10 to 14 ounces) kale, collards or mustard greens, leaves stripped from tough ribs and finely chopped 

  • 1 (13.5-ounce) can coconut milk

  • Juice of 1 large lime, plus 1 lime sliced into wedges for serving (optional)

  • 1 tablespoon honey 

  • Avocado, hot sauce and plantain chips, optional, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

42 grams carbs; 344 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 16 grams fat; 11 grams fiber; 869 milligrams sodium; 14 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the beans, fresh and pickled jalepeños, garlic, salt and water in a 6- to 8-quart slow cooker. Lay the chopped greens on top, pressing them down into the water as much as possible. (They will not be totally submerged but the tops will steam.) Cook on high until the beans are tender, about 4 hours. (Timing may vary depending on the age of your beans and the temperament of your slow cooker.)

  2. Step 2

    Stir the greens into the beans and add the coconut milk, lime juice and honey. Using a fork, roughly smash some of the beans against the side of the cooker to thicken. Cover and cook for another 5 minutes to warm through. 

  3. Step 3

    Divide among bowls and serve, if desired, with lime wedges, sliced avocado, plantain chips and hot sauce on the side.

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Ratings

4 out of 5
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Comments

Kat Egan

@KitchenNewbie The slow cooker setting on the instant Pot would be great.

Leslie

I might actually make a quick version of this on the stovetop using a couple of cans of low-sodium black beans and I would use lacinato kale which would cook faster than curly kale. I would also substantially reduce the added salt to account for the canned beans, maybe use 1 tsp kosher salt instead of 1 tbsp - I would bring to a boil, then reduce heat to med low and simmer for 30 minutes or so)

KitchenNewbie

5 stars - excellent

Jenn In Az

This was simple to make & tasty. Double the recipe if you are planning to serve 6 or more, as written it might serve 5 if you are using it as a meal. I didn't have any jalapeno's so I used a can of green chilies. And the only greens I had on hand were spinach, that worked just fine. I'll try using the swiss chard from my garden next time. Added some dried oregano when I added the coconut milk. Lots of lime juice, 1/2 an avocado in each bowl for serving.

M_T

I made this on the stove in my Dutch oven using Rancho Gordo beans. Basically put the beans, Kale, garlic, jalapeños in with liquid (I used chicken stock) and cooked as I would any braised bean dish. What I wish I had read better was that the greens lie on top. Mine were kind of all mixed together. But I had to add more liquid to keep the beans covered. I added the coconut milk, lime, honey at the end and it was delicious but next time I’ll use less liquid and a homemade stock. I served with avocado and brown rice.

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