Tanzanian Coconut Bean Soup

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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

Step 7

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

Step 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.

Step 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.

Step 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.