Caribbean Black Bean Soup Slow Cooker Recipes

CARIB BLACK BEAN SOUP

Steps:

• In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
• In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
• Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.
• Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
• Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
• Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

CUBAN BLACK BEAN SOUP IN THE SLOW COOKER

Steps:

• Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
• Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
• Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
• Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

BLACK BEAN SOUP

Steps:

• Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, jalapeño and sauté, stirring occasionally until onions are soft and translucent - about 6-7 minutes. Do not brown.
• Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt .
• Sauce for about a minute or two , add broth then bring to a boil.
• Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes are tender and soup has a creamy consistency.
• Adjust seasonings and thickness of soup according to preference with broth and spices.
• Remove, garnish with fresh parsley leaves or cilantro and serve warm with corn bread and avocado

CARIBBEAN BLACK BEAN SOUP - SLOW COOKER

Steps:

• Soak beans overnight in 4 quarts water.
• Drain.
• Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
• Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
• For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
• Return to cooker.
• If you like it souper, leave it as is.
• Add vinegar and stir well.
• Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.

SLOW COOKER BLACK BEAN SOUP RECIPE

Steps:

• Combine the onion, bell peppers, carrots, garlic, jalapenos, vegetable stock, black beans, bay leaf, ground cumin, chili powder, salt, and cayenned in the bowl of a slow cooker, and stir to combine.
• Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until all of the vegetables are cooked and tender.
• Remove the bay leaf.
• Serve the soup warm, garnished with toppings, if desired, and enjoy!