Posted by: dinainsuburbia | January 4, 2009

stick-to-your ribs puerto-rican style black bean soup

Black bean soup has been on the top of my favorite foods list since I first tasted it when I was 16 and visiting Puerto Rico.  There is something about the hearty black beans coupled with fluffy white rice and the kick of chopped red onion.  It’s totally a comfort food and a quick fix to cold weather.  On top of that, it is super affordable to make.  

The jerk seasoning I used had scotch bonnet peppers in it.  We’re total chili-heads; if you aren’t used to spicy foods, you might want to not add as much.  I found that the burn of the jerk seasoning built gradually as I was eating the soup.  The burn was at the back of the throat and did not consume my entire mouth.  It was perfect!

I made a few changes to the recipe below: I sauteed some chopped garlic in bacon fat before adding the pureed been mixture.  I topped the finished soup with chopped red onion and some sour cream.  Oh, and I doubled the recipe- you will DEFINITELY want leftovers.

Original recipe here.

  • 1 tablespoon Caribbean jerk seasoning blend
  • 2 15- to 16-ounce cans Caribbean-style or regular black beans, drained
  • 1 1/4 cups canned vegetable broth
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • Lime wedges

preparation

Stir 1 tablespoon seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color, about 4 minutes. Transfer seasoning to processor. Add black beans, vegetable broth and olive oil to processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally. Transfer purée to same saucepan. Bring to boil, stirring occasionally. Mix in lime juice. Season soup to taste with salt and pepper. Serve with lime wedges.

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