Slow Cooker Black Bean Soup; Frejon

Ingredients

• 454 g (1 lb)black beans
• 400 ml (1 can)coconut milk
• 40 g, or to tastesugar
• to tastesalt
• ¼ tspground cloves
• 1.1 litres (4½ cups)water

Instructions

1. 1

   Wash the beans

   Rinse the beans and transfer them to the slow cooker.

2. 2

   Add the liquids

   Add 400 ml of coconut milk, the ground cloves and 1.1 litres (4½ cups) of water.

3. 3

   Cook the beans

   Cook on high for 4 hours or on low for 6 hours.

4. 4

   Season the soup

   Switch off the slow cooker, then stir in the sugar and salt.

5. 5

   Blend until smooth

   Use a hand blender to blend the beans until smooth.

6. 6

   Boil the beans

   For the stovetop method, wash the beans and boil them without salt until very soft.

7. 7

   Blend with coconut

   Leave the beans to cool, then blend them with the coconut milk in a blender or food processor until smooth.

8. 8

   Sieve the mixture

   For a smoother result, pass the mixture through a sieve to remove some of the chaff if your blender has not made it as smooth as you like. Use a spoon to help push it through.

9. 9

   Thicken the mixture

   Return the sieved beans to the pot, add sugar and some salt, then cook over low heat, stirring constantly, until it thickens to a light-porridge consistency.

10. 10

    Cool before serving

    Turn off the heat and leave the mixture to cool.

11. 11

    Serve with toppings

    Serve with extra coconut milk on top, alongside peppered fish and garri.

What is Frejon?

Frejon is a smooth bean-and-coconut dish associated with Yoruba cooking, particularly in Nigeria. Its name is linked to the Portuguese word for beans, reflecting the wider Atlantic influences that shaped the dish.

This version combines black beans with coconut milk, cloves and a little sugar. Slow cooking softens the beans for blending, while the stovetop option lets you sieve the mixture for a finer finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 329 calories, 0g protein, 0g carbs, 0g fat.

The beans provide most of the carbohydrates and some of the protein, while coconut milk contributes much of the fat. Sugar adds further carbohydrates; serve with peppered fish for an additional protein source and garri for a more filling accompaniment.

Choosing the ingredients

Black beans: They form the base of the dish, so cook them until very soft before blending. The recipe uses dried beans; rinse them before cooking.

Coconut milk: It adds richness and a gentle coconut flavour. Keep some extra aside if you want to follow the serving suggestion and add a topping.

Cloves and sugar: Ground cloves bring a warm, aromatic note, while the sugar is added to taste. Start with the recipe amount and adjust after cooking.

The slow cooker method

Add the beans, coconut milk, cloves and water before cooking; the recipe specifies 4 hours on high or 6 hours on low. The beans should be soft enough to blend smoothly at the end.

Season after switching off the cooker, as directed. Blend with a hand blender until the soup is smooth.

Getting a smooth texture

Blending: Make sure the beans are very soft, especially for the stovetop method, so they break down more easily. Blend the cooled beans with the coconut milk as instructed.

Sieving: This is optional and is suggested if the blender leaves the mixture less smooth than you want. Push it through the sieve with a spoon to remove some of the chaff.

Cooking on the hob

Boil the beans without salt until very soft, then let them cool before blending. The stovetop instructions do not specify a boiling time, so use softness as your cue.

After sieving, return the mixture to the pot and stir constantly over low heat as it thickens. Stop when it reaches the light-porridge texture described in the recipe.

How to serve it

The recipe suggests a little more coconut milk on top, with peppered fish and garri on the side. That combination gives the smooth beans a contrasting accompaniment.

Serve it warm or after it has cooled, following the recipe’s stovetop cooling instruction. Add the optional topping just before serving.

Recipe notes & tips

• Cook the beans until very soft before blending, particularly when using the stovetop method.
• Add the salt after cooking, as directed, rather than boiling the beans with it.
• Blend the stovetop beans with the coconut milk only after they have cooled.
• Sieve the mixture only if you want it smoother or the blender has left chaff behind.
• Stir constantly over low heat while thickening the stovetop version.
• Adjust the sugar to taste after cooking.

Variations

• Smoother finish: Pass the blended stovetop mixture through a sieve as described in the recipe.
• Coconut topping: Drizzle extra coconut milk over each serving.
• Less sweet: Use less than 40 g of sugar, adjusting to taste.
• Peppered fish: Serve it on the side for the suggested savoury accompaniment.
• Garri side: Add garri alongside the dish, as suggested in the recipe.

Common mistakes to avoid

• Blending firm beans: They will not make a smooth mixture; cook them until very soft first.
• Adding salt too early: The recipe seasons after cooking; leave it until the end.
• Skipping the cooling step: The stovetop method says to cool the beans before blending them with coconut milk.
• Expecting a set boiling time: The stovetop method gives no duration; boil until the beans are very soft.
• Leaving the pot unstirred: The mixture can thicken unevenly; stir constantly over low heat.
• Forcing a coarse texture: If you want it smoother, sieve the mixture and use a spoon to help it through.

How to store

Cool the soup, transfer it to a covered container and refrigerate promptly; use within 3–4 days. Reheat gently in a saucepan, stirring, until hot throughout, and loosen with a little water if it has thickened.

Frequently asked questions