Antiguan Black Bean Soup Recipes

15 MINUTE CARIBBEAN STYLE EASY BLACK BEAN SOUP RECIPE

Steps:

• Heat the oil in a heavy medium-sized saucepan over medium heat. Add the shallots and saute 2 to 3 minutes. Add the cumin and season with salt to taste.
• Add the frozen butternut squash and saute until softened, about 2 minutes. Add the beans, coconut milk, and broth. Bring soup to a boil, stirring constantly.
• Reduce heat to medium-low and simmer for about 3 minutes to let flavors blend. Add in cilantro and lime juice. Season with salt to taste. Use a hand held stick blender to process until smooth and creamy. Serve warm.

CONTEST-WINNING BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

QUICK AND EASY BLACK BEAN SOUP

Steps:

• Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
• Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
• Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
• Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
• Stir in black pepper and cumin. Add salt to taste.
• Make the relish by stirring together minced green onion, sambal paste, and lime juice.
• Serve garnished with relish, chopped green onions, and sour cream.

ANTIGUAN BLACK BEAN SOUP

Steps:

• In a large saucepan, combine olive oil, green pepper, 1 1/2 tablespoon onion, and garlic. Saute until tender.
• Stir in black beans, pepper, vinegar, Tabasco, and bay leaf. Add water and simmer for 30 to 40 minutes. Remove bay leaf.
• Using a potato masher or the back of a spoon, mash some of the beans to thicken the liquid a bit. Adjust seasonings.
• Top with remaining onion and brown rice. Garnish with parsley.