Caribbean Black Bean Soup

    (95)
    11 hours 30 min

    A hearty bean soup with a touch of Caribbean flavour.


    92 people made this

    Ingredients
    Serves: 12 

    • 500g dried black beans
    • 1.5L water
    • 3 tablespoons olive oil
    • 2 onions, chopped
    • 3 cloves garlic, chopped
    • 6 sticks celery with leaves, chopped
    • 475ml water
    • 2L chicken stock
    • 1/2 teaspoon ground cayenne pepper
    • 1 1/2 teaspoons ground cumin
    • 2 tablespoons balsamic vinegar
    • 4 tablespoons sherry
    • 1 tablespoon soy sauce
    • 1/2 teaspoon ground black pepper
    • 4 tablespoons soured cream
    • 4 tablespoons chopped spring onions

    Method
    Prep:30min  ›  Cook:3hr  ›  Extra time:8hr soaking  ›  Ready in:11hr30min 

    1. In a large saucepan, add dried black beans and 1.5 litres of water, cover and let soak overnight.
    2. In another large pan, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
    3. Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed tinned beans to vegetable mixture along with 475ml water and stock. Bring to the boil; reduce heat and simmer.
    4. Add cayenne pepper and ground cumin. Partially cover the pan and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
    5. Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
    6. Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of soured cream or yoghurt and chopped spring onions.

    Tip

    If using tinned beans, reduce cooking time to 40 minutes after adding the beans.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (95)

    Reviews in English (78)

    by
    33

    Very good taste! Note: I pureed only a portion of the beans because I could see the soup would be nothing but creamy, and decided I would not puree the beans at all next time I make it--I like having textured black bean soup.  -  31 Jul 2001  (Review from Allrecipes US | Canada)

    by
    21

    The most amazing black bean soup!!! Much better with dry beans, canned don't give you the texture you need. The only comment I would make would be to eliminate the 2 cups of water. The broth makes it plenty liquidy, and the extra 2 cups of water make it too thin  -  06 Aug 2007  (Review from Allrecipes US | Canada)

    by
    20

    This soup is a crowd pleaser- and my two year old LOVED it! Even with extra cooking my beans didn't completely soften which was not a problem after I blended the entire batch. I completely prepared the soup a day early and then set it in a crock pot before we headed out to the pumpkin patch. When we returned a few hours later, the house smelled wonderful and the soup pleased everyone. It is so tasty that we will be having it again soon. Thanks! Update: It is Oct 23, 2008, five years (to the day) after my first review of this soup. We are having it tonight. It is truly a family favorite- a staple of our fall and winter meal plan. It is a great kid-pleaser. BTW, my beans didn't soften up tonight either!  -  22 Oct 2003  (Review from Allrecipes US | Canada)

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