Ingredients: |
Ingredients: 1 pound dry black beans
3 tbsp. vegetable oil
2 medium red onions, chopped
2 tbsp. minced, peeled fresh ginger
4 jalapeno chilies, seeded and minced
1/2 tsp ground allspice
1/2 tsp dried thyme
12 cups of water
1 1/2 pounds sweet potatoes
1 tbsp. brown sugar
2 tsp. salt
6 green onions, finely chopped
1/2 cup chopped fresh cilantro leaves
lime wedges
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Directions: |
Directions:1. Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in 6-quart sauce pot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Removes from heat; cover and let stand 1 hour.) Drain and rinse beans.
2.In 5 quart Dutch oven, heat vegetable oil over medium heat. Add onions and cook, stirring occasionally, 5 minutes or until tender. Add jalapenos, ginger, garlic, allspice, and thyme and cook, stirring, 3 minutes.
3. Add drained beans and the12 cups water to Dutch oven; heat to boiling over high heat. Reduce heat and simmer 1 1/2 hours. Add sweet potatoes, brown sugar, and salt and cook 30 minutes. Add green onions and cook mixture 3 minutes longer.
4. Transfer 2 cups bean mixture to blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Return puree to Dutch oven and stir in cilantro. Serve with lime wedges. |
This recipe for Caribbean Black Bean Soup is from