4 cups water

2 cups coconut milk

2 bay leaves

1 teaspoon allspice

1 chopped onion

2 minced garlic cloves

2 chopped carrots

2 cubed potatoes

1 cubed sweet potato

¼ teaspoon seeded, chopped scotch bonnet or habanero pepper

1 teaspoon salt

½ teaspoon dried thyme

 

Wash kidney beans and soak overnight in water. Add additional water or vegetable broth to the beans to make 4 cups of fluids. Add coconut milk, bay leaves, and allspice. Cook beans until they are almost tender, about 2 hours. Add salt, thyme onion garlic, carrots, potato, sweet potato and chopped pepper. Cook until beans are tender and vegetables are cooked. Taste to adjust seasonings and simmer for another ten minutes. Allow soup to cool before using a blender or food processor to puree half of the soup. The pureed soup will thicken the remaining soup when they are mixed together. Heat through and serve warm.