Free Recipe Caribbean Black Bean Soup 2
Recipe Type: Free Soup Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8
Ingredients for Caribbean Black Bean Soup 2 Recipe
8 oz Black beans; washed and
-soaked overnight
7 c Low-sodium chicken stock; or
-water (7-8 cups)
1/2 c Flat beer
3/4 c Dark rum
4 Cloves garlic; minced
2 md Onions; diced
2 tb Butter or margarine
1 c Celery; finely chopped
1 Green bell pepper; seeded
-and diced
1 Red bell pepper; seeded and
-diced
1 Chili peppers; seeded and
-minced (up to 2)
2 lg Carrots; peeled and diced
1/2 c Canned crushed tomatoes
1-1/2 tb Ground cumin
1 ts Red hot sauce
1/2 tb Chile powder
1/2 ts Freshly ground black pepper
1/2 ts Salt
1/4 ts Cayenne pepper
1 tb Fresh cilantro; minced
Caribbean Black Bean Soup 2 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 <hdbrer@ibm.net> on Nov 23, 97
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