Caribbean Black Bean Soup
Author: Kitchens
  • 8 ounces black beans, washed and soaked overnight
  • 7 Cups low-sodium chicken stock, or water (7-8 Cups)
  • 1/2 Cup flat beer
  • 3/4 Cup dark rum
  • 4 cloves garlic, minced
  • 2 medium onions, diced
  • 2 Tablespoons butter
  • 1 Cup celery, finely chopped
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 to 2 chili peppers, seeded and minced
  • 2 large carrots, peeled and diced
  • 1/2 Cup canned crushed tomatoes
  • 1 1/2 Tablespoons ground cumin
  • 1 teaspoon red hot sauce
  • 1/2 Tablespoon chile powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon Cayenne pepper
  • 1 Tablespoon fresh cilantro, minced
  1. Drain the black beans and combine in a heavy saucepan with the stock, beer, rum, garlic and half of the onions. Bring to simmer. Cook for 1 to 1 1/2 hours over low heat, stirring occasionally. If the stock evaporates too quickly, reduce the heat, add up to 2 cups of hot water and continue simmering. Melt the butter in a saucepan and add the remaining onions, plus the celery, peppers and carrots. Saute over medium heat until the vegetables are soft but not mushy, 5 to 7 minutes. Set aside. When the beans are soft, puree half of the mixture in a food processor fitted with a steel blade. Return the puree to the saucepan and add the sauteed vegetables, crushed tomatoes and seasonings. Bring to a simmer and cook for about 15 minutes, stirring occasionally. Add a little hot water or rum if it is too thick, or continue to simmer if it is too thin. Serve at once with a dollop of yogurt or sour cream. Freezes well.
Recipe by Recipes at