Caribbean Black Bean Soup

This recipe is from the Good Housekeeping Favorite Recipes Vegetarian Meals cookbook that I got for Christmas.

I'm always on the look out for bean recipes, particularly soups, that are more interesting than a simple pot of beans. Something with more complex flavors. It's hard to achieve just because beans have to cook so long. But this one is a winner!

Caribbean Black Bean Soup

serves 6

8 points per serving

10 Points plus per serving

Approximate cost for this meal: $7

1 pound dried black beans

2 Tablespoons canola oil

2 medium red onions, chopped

4 jalapenos, seeded and minced

This was just hot enough for us. Might be too hot if you're a wimp. ;)

2 Tablespoons peeled and minced ginger

4 garlic cloves, minced

1/2 teaspoon ground allspice

1/2 teaspoon dried thyme

8 cups water

2 medium sweet potatoes (about 12 oz. each ) peeled and cut into 3/4 inch pieces

1 Tablespoon dark brown sugar

2 teaspoons salt

1 bunch green onions, trimmed and thinly sliced

1 cup lightly packed fresh cilantro leaves, chopped

2 limes cut into wedges

Place beans in colander and pick through, discarding any stones or debris. Rinse beans with cold running water and drain. Transfer beans to large bowl. Add enough water to cover by 2 inches. Cover and let stand overnight. Drain and rinse beans.

In 6 quart saucepot, heat canola oil over medium heat until hot. Add onions and cook, stirring occasionally until tender, about 10 minutes. Add jalapenos, ginger, garlic, allspice and thyme and cook, stirring, 3 minutes.

Add beans and water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour and 30 minutes or until beans are almost tender.

Add sweet potatoes, brown sugar, and salt; heat to boiling over high heat. Reduce heat to low; cover and simmer until beans and sweet potatoes are tender, about 30 minutes longer.

Transfer 1 cup bean mixture to blender; cover with center part of cover removed to allow steam to escape, and puree until smooth. Return to saucepot. Stir in green onions and cilantro. Serve with lime wedges to squeeze onto individual servings.

Each serving is a generous 2 cups.

I served the soup with pita bread for dipping.

What we thought~

I LOVED it. The flavor was very similar to a chicken recipe that is a family favorite. The addition of the fresh green onions and cilantro at the end really brightened up the long cooked flavor of the beans as did the squeeze of fresh lime juice.

Roger loves beans and seems happy with pretty much any pot of beans.

Kenzie liked this recipe and also commented on how similar the flavors are to the chicken recipe that we love.

Emily says it was yummy.

Jaxon isn't cooperating with meal time these days. ugh!