Caribbean Black Bean Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: flat beer,
3/4 cup: dark rum,
4 cloves: garlic, minced
2 medium: onions, diced
2 tbsp: butter or margarine,
1 cup: celery, finely chopped
1: green bell pepper, seeded and diced
1: red bell pepper, seeded and diced
1: to 2 chili peppers, seeded and minced
2 large: carrots, peeled and diced
1/2 cup: canned crushed tomatoes,
1 1/2 Tbs.: ground cumin,
1 tsp: red hot sauce,
1/2 tbsp: chile powder,
1/2 tsp: freshly ground black pepper,
1/2 tsp: salt,
1/4 tsp: cayenne pepper,
1 tbsp: fresh cilantro, minced Drain the black beans and combine
Directions:
8 oz black beans, washed and soaked overnight
7 c low-sodium chicken stock, or water (7-8 cups)
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.
Source from luhu.jp
7 c low-sodium chicken stock, or water (7-8 cups)
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.
Source from luhu.jp