Heat oil in a saucepan. Add the onions and saute for a couple of minutes, then add the garlic, ginger and wine. Let it cook, stirring a few times, until the liquid evaporates and the onion starts to change color.
Add the pepper, salt and beans with either 1 cup of the water they were cooked in, or 1 cup of plain water or vegetable stock. Mash the beans lightly with the back of a ladle to crush some of the beans, but leave some whole. This will help thicken the soup.
If the soup is too thick, add more water or stock.
Let the soup simmer for about 10 minutes.
Add the coconut milk and let the soup just warm through before turning off the heat.
Garnish with parsley and serve piping hot!