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Carib Black Bean Soup

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Carib Black Bean Soup

Directions

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Ingredients :

  • 2 ½ 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
  • ½ teaspoon ground cayenne pepper
  • 1 ½ teaspoons ground cumin
  • 2 tablespoons balsamic vinegar
  • ¼ cup sherry
  • 1 tablespoon soy sauce
  • ½ teaspoon ground black pepper
  • ¼ cup sour cream
  • ¼ cup chopped green onions
  • Methods :

  • In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
  • In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
  • 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.
  • 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.
  • Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
  • 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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