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Caribbean Style Black Bean Soup

Prep Time30 minutes
Total Time1 hour 45 minutes
Course: appetizers, dinner, lunch, sides
Cuisine: Caribbean
Keyword: Black beans, Caribbean, gluten free, soup series, vegan, vegetarian
Yield: 4 people

Equipment

  • Cutting Board
  • Chef's Knife
  • Stock Pot
  • Measuring Cups

Ingredients

Black Beans (one or the other)

  • 2 cups black beans soaked overnight
  • 3 cans black beans drained and rinsed

Remaining Ingredients

  • 3 tbsp olive oil
  • 1 small red onion small diced
  • 1 red bell pepper small diced
  • 1 yellow/orange bell pepper small diced
  • 1 green jalapeño seeded and small diced (optional)
  • 1 red chill seeded and small diced (optional)
  • 3 cloves garlic crushed
  • 1/4 cup cilantro (leaves and stems) chopped
  • 1 bay leaf
  • 1 curry leaf (optional)
  • 1.5 quart water or vegetable stock
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • tt salt and pepper
  • cilantro, onion jalapeno for garnish

Instructions

  • Drain soaked black beans and set aside. Or rinse and drain three 14 oz cans cooked black beans.
  • In a medium saucepan add one tablespoon of oil, is bring to medium-low heat. Add onion, garlic bell peppers jalapeno and chili's and begin to saute until vegetables begin to soften and onions turn translucent about 2 minutes. Season with salt and pepper.
  • Next, add cayenne pepper and coriander gently stir to incorporate spices. Add black beans, water and bring to a simmer. And reduce pot to low heat, and add bay leaf, cilantro and optional curry leaf. Cover and cook until black beans are tender, about 30-45 minutes if using soaked beans, in 15-20 minutes if using canned.
  • Remove the pot from heat and adjust seasoning. serve immediately, garnished with cilantro red onion and jalapenos (optional).

Notes

If you like a thicker soup, use a potato masher or immersion blender to gently mash or blend a small portion of the beans.