Black bean soup is a favorite Caribbean dish, along with black beans and rice. I like to honor my mama’s culture by making Nicaraguan recipes, and black bean soup is a must!
You will need a large pot, knife, cooking spoon, immersion blender, measuring cups and spoons.
Instructions
Open the cans of beans. Do not drain.
Chop the bacon and sweet peppers.
Heat the pot with 1 tbsp water over high heat. When water boils, add olive oil and bacon. Lower the heat to medium high and sauté bacon for 1 or 2 minutes.
Add the peppers and cook until limp.
Add garlic and onion flakes.
Add beer, vinegar, and hot sauce. Add ½ cup water. Bring to a boil.
Add 3 cans of beans and juice. Add cumin, oregano, and season with part of the garlic/salt/pepper mix. Stir and bring to a boil.
Turn off the heat. Use the immersion blender to make the soup smooth.
Turn the heat to medium high and add the 4thcan of beans. Add the remainder of the garlic/salt/pepper mix. Bring to a boil.
Makes approximately six 1-cup servings
Serve with brown rice, annatto rice, Cuban bread or baguette. You may want to provide hot sauce, vinegar, or sherry pepper sauce to top each serving.
Tips: 1. I use Paula Deen’s house mix: 4 tsp salt, 2 tsp granulated garlic powder, 3 tsp black pepper. Adobo seasoning also works. 2. For beers, try Red Stripe, Tecate, or Modelo. 3. Green peppers are fine in this recipe, but I like to use the mini sweet peppers to get more colors and slightly sweeter taste. 4. If you want to start with dried beans, use 1 lb. of beans, soaked for 6 hours then drained; 4 tbsp olive oil; ½ cup apple cider vinegar; 2 bay leaves. Cover with water to cover plus 1 inch. Simmer for four hours or use slow cooker for 10 hours on low setting.
Black bean soup is a Caribbean style recipe with lots of flavor. Peppers, beer, garlic, bacon, and cumin all blended for savory taste.
Ingredients
- 4 15 oz. cans low sodium black beans
- 3 slices turkey bacon
- 2 tbsp olive oil
- 12 oz. beer (I use a Kolsch style)
- ½ cup water
- 1 tbsp apple cider vinegar
- 1 tbsp hot sauce
- 2 tsp dried minced onions
- 3 small sweet bell peppers, chopped into ½ inch squares
- 2 tbsp minced garlic
- ½ tsp ground cumin
- ½ tsp oregano
- 1/2 tsp garlic/salt/pepper mix
Instructions
- You will need a large pot, knife, cooking spoon, immersion blender, measuring cups and spoons.
- Open the cans of beans. Do not drain.
- Chop the bacon and sweet peppers.
- Heat the pot with 1 tbsp water over high heat. When water boils, add olive oil and bacon. Lower the heat to medium high and sauté bacon for 1 or 2 minutes.
- Add the peppers and cook until limp.
- Add garlic and onion flakes.
- Add beer, vinegar, and hot sauce. Add ½ cup water. Bring to a boil.
- Add 3 cans of beans and juice. Add cumin, oregano, and season with part of the garlic/salt/pepper mix. Stir and bring to a boil.
- Turn off the heat. Use the immersion blender to make the soup smooth.
- Turn the heat to medium high and add the 4th can of beans. Add the remainder of the garlic/salt/pepper mix. Bring to a boil.
- Makes approximately six 1-cup servings
- Serve with brown rice, annatto rice, Cuban bread or baguette. You may want to provide hot sauce, vinegar, or sherry pepper sauce to top each serving.
Notes
1. I use Paula Deen's house mix: 4 tsp salt, 2 tsp granulated garlic powder, 3 tsp black pepper. Adobo seasoning also works. 2. For beers, try Red Stripe, Tecate, or Modelo. 3. Green peppers are fine in this recipe, but I like to use the mini sweet peppers to get more colors and slightly sweeter taste. 4. If you want to start with dried beans, use 1 lb. of beans, soaked for 6 hours then drained; 4 tbsp olive oil; ½ cup apple cider vinegar; 2 bay leaves. Cover with water to cover plus 1 inch. Simmer for four hours or use slow cooker for 10 hours on low setting.
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Looks tasty.
Hey Clearissa, This black bean soup is such a great start to a meal. One year we gave everyone a cup at the start of Thanksgiving. Gave our feast a little latina flavor!