Caribbean Black Bean Soup

Caribbean Black Bean Soup


91 people made this

About this recipe: A hearty bean soup with a touch of Caribbean flavour.

William Anatooskin

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

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.


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

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