Antiguan Black Bean Soup Recipes

BLACK BEAN SOUP

Steps:

• Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
• Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
• Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
• Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

VENEZUELAN BLACK BEAN SOUP

Steps:

• Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
• Discard bay leaves from the soup. Serve with croutons.

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.

BLACK BEAN SOUP

Steps:

• Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding water if needed. Season and serve.

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.

BLACK BEAN SOUP

Steps:

• Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups).
• Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.
• Serve with Cubano Sandwiches.
• Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.

BLACK BEAN CAKES (ANTIGUA AND BARBUDA)

Steps:

• Prepare the salsa:
• Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil.
• Place in a hot oven (mine was set to 500 degrees).
• Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done).
• Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes.
• Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.
• Prepare the cilantro yogurt:.
• Mix the yogurt with the cilantro and lemon juice and set aside.
• Prepare the bean cakes:.
• Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. Process until you have a nice paste.
• Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown.
• Remove from heat and keep warm.
• To serve, top with salsa and cilantro yogurt.

HEARTY BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.