3 Reviews

Absolutely gorgeous dish! I cooked this in the slow cooker/crockpot on high for 8 hours - the beans take a lot of time when you put them in raw!! I added a litre of stock to compensate for the uncooked beans, and all the liquid was absorbed by the time it was all cooked. Will definitely come into my list of favourites!!

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Tricia Mendes January 31, 2010

We really enjoyed this dish and would have to agree that it is more a stew than a soup ~ this was flavorful with a different twist. My family loves black beans, peppers, and celery in any stew ~ I added a small sweet onion right out of the garden and some baby white eggplant. I used the orange juice option, and with the lime and cumin, allspice and oregano and honey, it made for a slightly sweeter flavor. I also subbed Rotel tomatoes with lime for the tomato puree. Hot pepper sauce added a bit of a kick that was not too hot, but had just a bit of bite:) I served this over brown rice and it was a very filling and enjoyable Caribbean meal. Thanks Julie B's Hive, made for ZWT5, Bodacious Brickhouse Babes.

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FloridaNative June 05, 2009

This dish was wonderfully fragrant and delicious. However, I wouldn't call it a soup - it was more of a stew. I prepared it according to the recipe except that I used crushed tomatoes instead of tomato puree. Even my eggplant hating son enjoyed it over a dab of white rice. I will definitely make this again and again. It is a hearty low fat alternative to meat.

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Marsha Mazz April 21, 2008
Caribbean Eggplant and Black Bean Soup