This Caribbean Black Bean Soup is a robust and flavorful dish that balances the earthiness of black beans with the sweet warmth of dark rum and the brightness of fresh cilantro. The addition of crushed tomatoes, diced bell peppers, and a blend of cumin, chile powder, and cayenne creates a complex, aromatic profile that is both comforting and exciting. The texture is rich and velvety, achieved by pureeing half the beans, while the remaining whole beans provide satisfying bite. It’s an excellent choice for chilly evenings or as a protein-packed meal prep option that tastes even better the next day. Serve with a dollop of sour cream and fresh lime wedges for the full experience.
Caribbean Black Bean Soup
Description
This Caribbean Black Bean Soup is a robust and flavorful dish that balances the earthiness of black beans with the sweet warmth of dark rum and the brightness of fresh cilantro. The addition of crushed tomatoes, diced bell peppers, and a blend of cumin, chile powder, and cayenne creates a complex, aromatic profile that is both comforting and exciting. The texture is rich and velvety, achieved by pureeing half the beans, while the remaining whole beans provide satisfying bite. It's an excellent choice for chilly evenings or as a protein-packed meal prep option that tastes even better the next day. Serve with a dollop of sour cream and fresh lime wedges for the full experience.Ingredients
Directions
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In a heavy saucepan, combine the soaked black beans, chicken stock, flat beer, dark rum, minced garlic, and half of the diced onions.
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Bring the mixture to a boil, then reduce heat to low and simmer gently for 1 to 1.5 hours, stirring occasionally, until the beans are tender.
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If the liquid evaporates too quickly during cooking, add up to 2 cups of hot water and continue simmering.
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While the beans cook, melt butter in a separate saucepan over medium heat.
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Add the remaining diced onions, celery, green bell pepper, red bell pepper, chili peppers, and carrots to the melted butter.
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Sauté the vegetables for 5 to 7 minutes until softened but not mushy, then set aside.
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Once the beans are soft, carefully ladle half of the bean mixture into a food processor or blender.
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Puree the beans until smooth, then return the puree to the saucepan with the remaining whole beans.
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Stir in the sautéed vegetables, crushed tomatoes, cumin, hot sauce, chile powder, black pepper, salt, and cayenne pepper.
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Bring the soup back to a simmer and cook for another 15 minutes, stirring occasionally to blend the flavors.
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Adjust the consistency by adding hot water if too thick, or simmering uncovered if too thin.
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Garnish with fresh minced cilantro and serve hot with a dollop of yogurt or sour cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1592.2kcal
- % Daily Value *
- Total Fat 59.2g92%
- Saturated Fat 16.0g80%
- Cholesterol 373.8mg125%
- Sodium 2940.0mg123%
- Total Carbohydrate 87.2g30%
- Dietary Fiber 29.7g119%
- Sugars 11.4g
- Protein 138.4g277%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
