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!!
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.
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.