Caribbean Black Bean Soup

Recipe look good to you?     

Caribbean Black Bean Soup Ingredients

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

Instructions for Caribbean Black Bean Soup

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. 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. 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. Posted to MM-Recipes Digest V4 #303 by "John Weber" on Nov 23, 97

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Caribbean Black Bean Soup

Caribbean Black Bean Soup

Caribbean Pumpkin And Black Bean Soup

Caribbean Black Beans