Checkered Black Bean Soup

An example of the checkered black bean soup

Caribbean black bean soup – named for the classic black and red game.



2 cups dry black 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
1 1/2 teaspoons whole cumin
3 teaspoons curry powder
3/4 teaspoon thyme
1 small bay leaf
1 teaspoon liquid smoke
3 Tablespoons brown sugar
juice of 1/2 lemon (3 Tablespoons)

Number of Servings : 8

Serving Size: 210 g

Caribbean black bean soup – named for the classic black and red game.


  1. Heat a large saute pan, add 1-2 Tablespoons oil, chop vegetables and add as ready. Stir to cook evenly.
  2. 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.
  3. Simmer 1-2 hours until beans are tender.
  4. Cut meat into pieces.
  5. Add meat, broth, tomato paste and remaining ingredients.
  6. Stir well and simmer until flavors are combined, up to one hour.
  7. Remove bay leaf. Serve hot garnished with chopped egg and lemon slice.

Alternate method:

  1. Add beans to boiling water, simmer for 10 minutes.
  2. Pour into crockpot, add vegetables and rest of ingredients except tomato paste and lemon juice.
  3. Cook 8-12 hours on low.
  4. Add tomato and lemon after beans are tender, or during last 1/2 hour.

If Caribbean seasonings are unfamiliar, add half as much curry powder and thyme.
Yield: 8 servings.