Jamaican Chef Ajeen Beckford Black Bean Soup

Submitted by GOOD FOODS

"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"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Yields: 4 4qt
• Serves: 8

ingredients

• 1 lb dried black beans, washed
• 4 quarts chicken stock
• 8 ounces diced smoked bacon
• 6 ounces diced onions
• 6 ounces diced carrots
• 6 ounces diced celery
• 1 1⁄2 finely minced garlic
• 1 teaspoon ground cumin
• 3 tablespoons chili powder
• 1⁄3 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon pepper

• Cilantro Sour Cream

• 8 ounces sour cream
• 1 bunch chopped cilantro
• 1 ounce lime juice
• 3 ounces diced tomatoes

directions

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.

Reviews

[TimothyW]

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.

 

[sbera007]

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.