Checkered Black Bean Soup
Caribbean black bean soup – named for the classic black and red game.
Servings: 8
Calories: 279kcal
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Ingredients
- 2 cups dry beans OR 3 15.5-ounce cans black beans with liquid
- 2 cloves garlic pressed or minced
- 1 carrot coarsely chopped
- 1 cup onion coarsely chopped
- 1 celery stalk and leaves coarsely chopped
- 8 ounces smoked meat turkey, pork or chicken
- 2 cups chicken broth
- 2 6-ounce cans tomato paste
- 1½ teaspoons whole cumin
- 3 teaspoons curry powder*
- ¾ teaspoon thyme*
- 1 small bay leaf
- 1 teaspoon liquid smoke
- 3 tablespoons brown sugar
- juice of ½ lemon (3 tablespoons)
Instructions
- Heat a large sauté pan, add 1-2 tablespoons oil, chop vegetables and add as ready. Stir to cook evenly.
- Sort and rinse dry beans. In a large pot, heat 6 cups of cold water to boiling, add dry beans, 1-3 teaspoons salt and sauteed vegetables.
- Simmer 1-2 hours until beans are tender.
- Cut meat into pieces.
- Add meat, broth, tomato paste and remaining ingredients.
- Stir well and simmer until flavors are combined, up to one hour.
- Remove bay leaf. Serve hot garnished with chopped egg and lemon slice.
Alternate Method
- Add beans to boiling water, simmer for 10 minutes.
- Pour into crockpot, add vegetables and rest of ingredients except tomato paste and lemon juice.
- Cook 8-12 hours on low.
- Add tomato and lemon after beans are tender, or during last ½ hour.
Notes
*If Caribbean seasonings are unfamiliar, add half as much curry powder and thyme.
Nutrition
Serving: 210g | Calories: 279kcal | Carbohydrates: 44.91g | Protein: 20.97g | Fat: 2.9g | Saturated Fat: 0.76g | Cholesterol: 30mg | Sodium: 296mg | Potassium: 1293mg | Fiber: 10.3g | Sugar: 10.61g | Calcium: 105mg | Iron: 4.89mg