Beans, Soups, Vegetarian

Black Bean Soup

Add a Few Caribbean Pantry Items and Taste a Classic

Whenever you get to fixing a mess of black beans, save a coupled cups of those onyx beauties along with some potlicker to fashion this classic soup

This recipe is for a scratch soup, but if you have cooked beans, just omit the bean cooking section and go to step 2 to complete.

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RECIPE: Serves 8-10

  • black beans, dried – 1 pound
  • bay leaves – 3 small
  • water – 8 cups
  • salt – 1 tsp
  • vegetable oil – 3 TBS
  • cumin seeds – 1-1/2 tsp [or ground cumin]
  • coriander seeds – 1 tsp [or ground coriander]
  • oregano – 1 tsp dried or 1 TBS. fresh
  • bell pepper – 2 cups, chopped, (or combination hot & sweet peppers)
  • celery – 1 cup, chopped
  • onion – 2 cups, (1 large), chopped
  • garlic – 1 TBS, (2-3 cloves), minced
  • soy sauce – 2-1/2 TBS, (or 2 tsp salt)
  • pepper – 1/2 tsp
  • wine vinegar – 1 TBS or to taste

TABLE SIDE TOPPINGS:

  • hot sauce
  • dry sherry
  • sour cream
  • scallion tops – minced
  • cilantro – chopped

INSTRUCTIONS: Following are instructions for pressure cooking.  If using pot or slow cooker, cook on low until softened. Slow cooker takes 6 or so hours, stove top takes at least one hour. 

  1. Pressure cooker method: Add beans, bay leaves, water, and salt to a pressure cooker and cook for^ for 20-25  minutes. Taste and repressurize if needed or continue to simmer in the pot
  2. Meanwhile in a dry, large skillet toast the cumin and coriander about a minute then crush or grind; if using ground spices, skip this step and add at Step 3 before the veggies for 10-15 seconds
  3. Add oil to the pan and sauté the veggies until soft; 6-8 minutes
  4. Add sautéed veggies to the beans and simmer for 20 minutes
  5. Off heat add the soy sauce, pepper, and vinegar; stir and taste for balance

Serve with above table side condiments

OPTIONAL SERVING IDEA: Poach some shrimp or other bite-sized protein with a spice blend, [I love blackening or taco seasoning]. Serve soup over rice and topped shrimp

Adding coarsely chopped pepperoni is a memorable topping!

^BRINING BEANS: I am a big fan of soaking beans before cooking. For velvety bean texture, soak dried beans in 4 cups of water with 2 TBS. of salt for 6-8 hours. Discard the salted water (or save for another time) and lightly rinse the beans. Then add to pressure cooker and cook for only 9-10 minutes and proceed to Step 2.

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