Carib Black Bean Soup Best Family Recipes

Sunday, March 9, 2014

Carib Black Bean Soup

"A creamy soup with a touch of Caribbean taste. Uncle Bill's Tips: If using canned beans, lessen cooking time to forty mins after adding the beans. You can also use 2 (7.5 ounce) cans flaked ham in case you desire a different taste. Add ham to cooking pot after adding broth."

Ingredients :

2 1/2 cups dry black beans
6 cups water
three tablespoons olive oil
2 onions, chopped
3 cloves garlic, chopped
6 stalks celery, chopped, with leaves
2 cups water
8 cups hen broth
1/2 teaspoon floor cayenne pepper
1 half of teaspoons ground cumin
2 tablespoons balsamic vinegar
1/4 cup sherry
1 tablespoon soy sauce
half of teaspoon ground black pepper
1/4 cup sour cream
1/four cup chopped green onions

Instructions :

Prep :	Cook : 12M	Ready in :

In a medium-size stock pot, upload dried black beans and 6 cups of water, cowl and let soak overnight.
In any other large stock pot, warmness olive oil and add onion, minced garlic and chopped celery. Saute until veggies are softened.
Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along side 2 cups water and broth. Bring to boil; lessen heat and simmer.
Add cayenne pepper and ground cumin. Partially cowl the pot and simmer over low heat for 2 to two 1/2 hours, or till beans are tender.
Puree soup in batches in meals processor or blender. Return pureed soup to inventory pot and simmer.
Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped inexperienced onions.

Notes :

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