Prep 12 hrs 15 mins
Cook 3 hrs
A creamy soup with a touch of Caribbean flavor. If using canned beans, reduce cooking time to 40 minutes after adding the beans. You may also use 2 (7.5 ounce) cans flaked ham if you desire a different flavor. Add ham to cooking pot after adding broth.
- 2 1⁄2 cups dried black beans
- 6 cups water
- 3 tablespoons olive oil
- 2 onions, chopped
- 3 garlic cloves, 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 wine
- 1 tablespoon soy sauce
- 1⁄2 teaspoon ground black pepper
- 1⁄4 cup sour cream
- 1⁄4 cup chopped green onion
- 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 the vegetables are softened.
- Drain and rinse soaked black beans. Add pre-soaked beans or drain 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 of yogurt and chopped green onions.