Jamaican Chef Ajeen Beckford Black Bean Soup

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Total Time
1hr 15mins
15 mins
1 hr

A soup with a magic like no other. i really would like to see chef Ajeen and Gordon Ramsey face off or Bobby Flay. Mellisa from New York

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  1. Combine the beans and stock and bring to a simmer, covered, for 2 hours.
  2. Remove half of the beans from the pot. Puree and then return to the pot.
  3. Add the remaining ingredients and simmer, covered for 1 hour.
  4. Serve with cilantro sour cream.
Most Helpful

Consider your guests' palates. Prepared per the recipe, this soup is very much spicier than typical Jamaican restaurant bean soups; the heat is "up front" instead of behind the flavor. Also, even if the stock is salt-free two teaspoons of added salt is too much, given the amount of bacon used.

4 5

This was good. I kind of cheated and used two 15 oz. cans of black beans and two 15 oz. cans of refried black beans. Therefore, I cut back the stock to 4 cups. Very good comfort food! Reviewed for My-3-chefs 2009.