20 September 2026
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THE UNIVERSAL GASTRONOMY AUTHORITY
World Kitchen Journal
Slow-Cooker Coconut Black Bean Soup
Technique
By Claire Beaumont, the Technique desk · 4h ago · United States · 3 min ·

Slow-Cooker Coconut Black Bean Soup

Ingredients

Ingredients · Servings 6
  • 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
Method · 4 h 15 min
  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. 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. Divide among bowls and serve, if desired, with lime wedges, sliced avocado, plantain chips and hot sauce on the side.
  • 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.

Preparation

  • 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.)
  • 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.
  • Step 3 Divide among bowls and serve, if desired, with lime wedges, sliced avocado, plantain chips and hot sauce on the side.

Private Notes

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

Technically not vegan because honey is in the ingredients list.

This sounds great - curious what one might do if they don't have a slow cooker? Dutch Oven? Instant Pot?

@Kat Egan never used it before because people say it’s horrendous. Is that true? Have you tried it? Would love it for it worked well!!

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