Caribbean Style Black Bean Soup Recipes

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This black bean soup freezes well. Just freeze it in individual portions (here's how) for up to three months. I also think the vinegar is really a very important ingredient.

Return the reserved ham pieces to the soup to serve. Add 3 tablespoons of lime juice. Adjust the seasonings to your tastes. If on the sweet side, add a bit more lime juice. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

Next time I will either halve the amount or eliminate it and add hot sauce to taste just before serving. I see that William has published several other soup recipes, I look forward to trying them. Heat the olive / canola oil over medium heat in a large sauce pan. Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt . We've covered the topic of pressure cooking beans in a separate article (see How to Make Fast, No-Soak Beans in the Pressure Cooker).

Add the onions, celery, carrot, sweet potato, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, 10 to 15 minutes. Soup like this is mostly an improvisation. The foundation ingredients are black beans, smoked ham hock or shank, onions, and spices.

I did not use it because this is a favorite of my sous chef and he’s not the biggest fan of hot spice. Instead, I used a small jalapeño pepper instead. Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.

You can't taste the individual ingredients, but the combined flavors are just great. The only thing I changed was I used vermouth instead of the sherry. I didn't have sherry and did a web search for a substitute. I will be making this again. Don't be afraid to try it. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

Then I go on to finish the soup s-l-o-w simmering the beans and most of the sofrito until habichuelas negras it gets thick. Depending on the beans I start with this can easily be a 2-day process but soooo worth the time. The flavors that time develops are rich and earthy and sublime. I love bean soups of all types, but this Cuban black bean soup is in a whole different category.

I used the whole can of coconut milk (1.5 cups) so I decreased the broth. I cooked it all together and it was delicious. I think it would be great with chicken and rice. I love black bean soup when it's thick, almost stew-like. If you like yours thinner, feel free to add water or more chicken stock to this recipe.

I added one egg and 1/4 cup cornstarch to the basic part of the recipe and it all fell together nicely. Taste to see if you like the flavor. Add more salt, pepper, and seasoning if necessary. I often have to add additional salt. Followed the recipe, minus the celery because...