Caribbean Black Bean Soup Recipe

Step 1

Drain the black beans and combine in a heavy saucepan with the stock, beer, rum, garlic and half of the onions. Bring to simmer. Cook for 1 to 1 1/2 hours over low heat, stirring occasionally. If the stock evaporates too quickly, reduce the heat, add up to 2 cups of hot water and continue simmering.

Step 2

Melt the butter in a saucepan and add the remaining onions, plus the celery, peppers and carrots. Saute over medium heat until the vegetables are soft but not mushy, 5 to 7 minutes. Set aside.

Step 3

When the beans are soft, puree half of the mixture in a food processor fitted with a steel blade. Return the puree to the saucepan and add the sauteed vegetables, crushed tomatoes and seasonings. Bring to a simmer and cook for about 15 minutes, stirring occasionally. Add a little hot water or rum if it is too thick, or continue to simmer if it is too thin. Serve at once with a dollop of yogurt or sour cream.

Freezes well.

Things You'll Need

  • 8oz Black beans, washed and soaked overnight
  • 7c Low-sodium chicken stock, or water (7-8 cups)
  • 1/2c Flat beer
  • 3/4c Dark rum
  • 4 Cloves garlic, minced
  • 2md Onions, diced
  • 2tb Butter or margarine
  • 1c Celery, finely chopped
  • 1 Green bell pepper, seeded and diced
  • 1 Red bell pepper, seeded and diced
  • 1 to 2 Chili peppers, seeded and minced
  • 2lg Carrots, peeled and diced
  • 1/2c Canned crushed tomatoes
  • 1 1/2tb Ground cumin
  • 1ts Red hot sauce
  • 1/2tb Chile powder
  • 1/2ts Freshly ground black pepper
  • 1/2ts Salt
  • 1/4ts Cayenne pepper
  • 1tb Fresh cilantro, minced

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