Jamaican Black Bean Soup

wine pairing for fall

(Adapted from Foster’s Market Cookbook)

  • 2 lb dry black beans (rinsed over night, drained)
  • 1/4 cup extra virgin olive oil
  • 2 red onion, diced
  • 2 red pepper, seeded and diced
  • 4 carrots, peeled and diced
  • 6 ribs celery, chopped
  • 1-2 jalapenos, seeded and minced
  • 8 garlic cloves, minced
  • 2 large Granny Smith apples, peeled, cored and diced
  • 1 T dried basil
  • 1 T Lawry’s seasoning
  • 1 T Penzey’s Sunny Spain salt-free seasoning
  • 1 T dried parsley
  • 2 tsp. black pepper
  • 12 – 14 C chicken broth
  • 6 bay leaves
  • salt (to taste. If broth is salty, you might not need to add any.)
  • Juice of 4 limes
  • Cilantro-Lime Sour Cream
  • 1/2 C sour cream
  • 2 T chopped fresh cilantro
  • Juice of 1 lime
  • 4-5 green onions, thinly sliced (for garnish)

Step 1: Pick over and rinse black beans. Soak them overnight in a large pot of water.

Step 2: Sauté onions for about 10 minutes. Add red peppers, carrots, celery, jalapenos, and apples. Sauté with onions for about ten minutes. Add garlic and cook 2 minutes longer.

Step 3: Add broth and seasonings. Add black beans. Bring to boil, and then simmer about 40 minutes. Taste for seasonings.

Step 4: Continue to cook another hour or until beans are tender but not broken apart.

Step 5: Remove 4 C. of stew, cool, and remove bay leaves. Place cooled soup in food processor and puree until smooth. Return to mixture to soup and reheat for 15 minutes.

Step 6: Remove from heat and stir in lime juice. Serve immediately.

Plating: Prepare a mixture of fresh cilantro, lime juice, and sour cream. Ladle soup into a bowl. Top with a dollop of cilantro-lime sour cream and a sprinkle with freshly chopped green onion.

Make it your own: I like to add diced sausage or ham. If you would rather not add meat but want a smoky flavor, drop a ham hock into your broth before adding beans. For a stick-to-your-ribs soup, serve atop hot rice.

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