This black bean soup recipe is extremely flavorful and very easy to make. Note: I tend to omit step #4 when I make this for myself. Black bean soup tastes just fine without the purée, but I’m also not too picky about texture. Have fun experimenting with it yourself!
Caribbean Black Bean Soup
1 lb. dried black beans (about 2 cups dried)
2 medium size sweet potatoes, peeled and cut into ¾-inch chunks
4 jalapeno peppers, seeded and minced
2 medium red onions, chopped
6 green onions, finely chopped
12 cups water
2 tbsp fresh ginger, minced
4 garlic cloves, minced
1 tbsp brown sugar
½ tsp ground allspice
½ tsp dried thyme
2 tsp salt
2 tbsp vegetable oil
½ cup chopped fresh cilantro leaves
- Soak the beans overnight. Drain the beans and discard the soaking water.
- In a 5-quart Dutch oven, heat vegetable oil over medium heat. Sauté the onions until tender, about 5 minutes. Add the jalapenos, ginger, garlic, allspice, and thyme, and sauté for 3 minutes, stirring constantly.
- Add the soaked black beans and 12 cups of water to the Dutch oven. Bring the black bean soup to a boil, then reduce the heat and simmer for 1½ hours. Add the sweet potatoes, brown sugar, and salt, and cook for another 30 minutes. Add the green onions and cook for 3 minutes.
- Carefully measure 2 cups of the black bean soup, and transfer to a blender. Cover the blender, remove the center part of the cover to allow steam to escape, and purée until smooth. Return the black bean soup purée to the Dutch oven.
- Stir in the chopped fresh cilantro. Serve with lime wedges.
Yield: 10 cups of Caribbean Black Bean Soup