Carib Black Bean Soup
- Ready In:
- 15hrs 15mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 591.47 ml dried black beans
- 1419.54 ml water
- 44.37 ml olive oil
- 2 onions, chopped
- 3 garlic cloves, chopped
- 6 stalk celery, chopped, with leaves
- 473.18 ml water
- 1892.72 ml chicken broth
- 2.46 ml ground cayenne pepper
- 7.39 ml ground cumin
- 29.58 ml balsamic vinegar
- 59.14 ml sherry wine
- 14.79 ml soy sauce
- 2.46 ml ground black pepper
- 59.14 ml sour cream
- 59.14 ml chopped green onion
directions
- 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.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.