Caribbean Black Bean Soup
Try this Caribbean Black Bean Soup recipe, or contribute your own. "Vegetarian" and "Soups" are two of the tags cooks chose for Caribbean Black Bean Soup.
Yield: 8 Servings Ready in 1 hours
1 people trying soon
|4 Garlic; minced|
|1 1/2 tbGround cumin|
|2 mdOnions; diced|
|1/4 tsCayenne pepper|
|1/2 cFlat beer|
|1/2 cCanned crushed tomatoes|
|2 tbButter or margarine|
|7 cLow-sodium chicken stock; or|
|1 cCelery; finely chopped|
|8 ozBlack beans; washed and|
|2 lgCarrots; peeled and diced|
|1 tsRed hot sauce|
|1/2 tbChile powder|
|3/4 cDark rum|
|1 Green bell pepper; seeded|
|1 Chili peppers; seeded and|
|1/2 tsBlack Pepper; freshly ground|
|1 Red bell pepper; seeded and|
|1 tbFresh cilantro; minced|
Caribbean Black Bean Soup Preparation
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"
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