Caribbean Black Bean Soup Recipes

Steps:

• Bring water and black beans to a boil, simmer 5 minutes.
• Cover tightly and let stand for 2 hours.
• Simmer 90 minutes until beans are cooked. Dump into a colander to drain.
• Saute carrot, celery, onion, garlic, coriander, cumin and vegetable oil.
• Add beans, vegetable stock, and uncooked rice.
• Simmer gently 1 hour.
• Add remaining ingredients and pepper to taste.
• Heat through and serve.

Steps:

• Soak beans overnight in 4 quarts water.
• Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
• Stir well.
• Cover.
• Cook on Low 8-10 hours, or High 4-5 hours.
• For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
• Return to cooker.
• If you like a soup-ier soup, leave as is.
• Add vinegar and stir well.
• Debone ham, cut into bite-sized pieces and return to soup.
• Serve in soup bowls.
• Can be topped with sour cream and fresh cilantro.

Steps:

• Soak beans overnight in 4 quarts water.
• Drain.
• Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
• Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
• For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
• Return to cooker.
• If you like it souper, leave it as is.
• Add vinegar and stir well.
• Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.

Steps:

• Stir 1 tablespoon seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color, about 4 minutes. Transfer seasoning to processor. Add black beans, vegetable broth and olive oil to processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally. Transfer purée to same saucepan. Bring to boil, stirring occasionally. Mix in lime juice. Season soup to taste with salt and pepper. Serve with lime wedges.

Steps:

• Drain and rinse beans well under hot water. Add to chicken broth and bay leaves in a large pot. Simmer while preparing veggies.
• Saute red and green pepper and shallots in 1/2 c extra-virgin olive oil, until shallots are translucent. Add garlic, cumin, and oregano and cook for about 2 minutes.
• You may puree the peppers, shallots and garlic, or add the mix to the bean/chicken stock as is. Add tabasco sauce, salt and pepper to taste.

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook onion in saucepan over medium heat 2 to 3 minutes or until crisp-tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.