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Caribbean Black Bean Soup

by Ben on November 21st, 2011

this is based off of the Rancho Gordo cookbook recipe. A tasty, versatile bean soup that performs well as a vegetarian, low carb meal. *shudder* I hate to think in dieting terms. Please disregard the last sentence if you are health-food adverse like I am.

  • 6 garlic cloves, unpeeled
  • 2 T olive oil
  • 4 whole fresh or canned plum tomatoes with juice
  • salt
  • 1/2 # black velentine or black beans cooked with reserved broth
  • 1/2 medium yellow or white onion, chopped
  • 1 japaeño pepper, chopped
  • 1 medium carrot, peeled and chopped
  • 1.5 t cumin seeds, toasted and ground
  • 1 t dried oregano
  • 1/2 t cayenne pepper
  • freshly ground pepper
  • sour cream for garnish
  • 1 avocado
  • fresh cilantro leaves
  1. Cook 1# of beans with water, 1t cumin seeds, a twist of black pepper, 3 t olive oil and 2 bay leaf. Cook for 30 minutes in pressure cooker. Keep in broth.
  2. in a medium, heavy skillet over medium-high heat warm the 2 T olive oil
  3. add onion, chile, carrot, ginger and saute until fragrant and begin to carmelize about 10 min
  4. add tomatoes and chop them up with the spoon/spatula you are using
  5. add cooked vegetables, cumin, oregano, caynne and beans with broth
  6. season with salt and pepper to taste
  7. bring to a simmer over medium low heat and cook until vegetables are soft and flavors blended, about 15 minutes.
  8. Let soup cool slightly.
  9. Slice up avocado
  10. Transfer about half the soup to a blender and blend until smooth.
  11. Return soup to pot, stir and adjust sseasonings.
  12. Ladel into warm bowls and garnish with sour cream, avocado slices and cilantro.
The original version of this recipe does not use the tomatoes chopped in and garlic at the start. The above version tastes great and is less fussy. If you want to take it to the next step (aka weekend meal-time), do this instead at the start for 2-6
  • 4 fresh tomatoes
  • 6 garlic cloves unpeeled.
  • olive oil
  • aluminum foil
  1. preheat oven to 400°F
  2. Place the garlic in a sheet of aluminum foil, drizzle with olive oil and wrap up
  3. place tomatoes in a baking dish, add a pinch of salt and drizzle with olive oil,
  4. put garlic on top and bake at 400°F for 20 min until garlic is soft, fragrant and brown
  5. chop the garlic and tomatoes and add them in place of step 4 above
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