Carib Black Bean Soup Recipe

Ingredients
<br>- 2 1/2 cups dry black beans
<br>- 6 cups water
<br>- 3 tablespoons olive oil
<br>- 2 onions, chopped
<br>- 3 cloves garlic, chopped
<br>- 6 stalks celery, chopped, with leaves
<br>- 2 cups water
<br>- 8 cups chicken broth
<br>- 1/2 teaspoon ground cayenne pepper
<br>- 1 1/2 teaspoons ground cumin
<br>- 2 tablespoons balsamic vinegar
<br>- 1/4 cup sherry
<br>- 1 tablespoon soy sauce
<br>- 1/2 teaspoon ground black pepper
<br>- 1/4 cup sour cream
<br>- 1/4 cup chopped green onions
<br><p></p>Directions
<br>step 1: In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
<br>step 2: In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery.  Saute until vegetables are softened.
<br>step 3: Drain and rinse soaked black beans.  Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth.  Bring to boil; reduce heat and simmer.
<br>step 4: Add cayenne pepper and ground cumin.  Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
<br>step 5: Puree soup in batches in food processor or blender.  Return pureed soup to stock pot and simmer.
<br>step 6: Add vinegar, sherry, soy sauce and pepper.  Serve hot with a dollop of sour cream or yogurt and chopped green onions.
<br>


Ingredients
- 2 1/2 cups dry black beans
- 6 cups water
- 3 tablespoons olive oil
- 2 onions, chopped
- 3 cloves garlic, chopped
- 6 stalks celery, chopped, with leaves
- 2 cups water
- 8 cups chicken broth
- 1/2 teaspoon ground cayenne pepper
- 1 1/2 teaspoons ground cumin
- 2 tablespoons balsamic vinegar
- 1/4 cup sherry
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 1/4 cup sour cream
- 1/4 cup chopped green onions

Directions
step 1: In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
step 2: In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
step 3: Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.
step 4: Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
step 5: Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
step 6: Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

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