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Black Bean soup Recipe

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This recipe for Black Bean soup is from Culinary Vanguard 2017-18, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 2 cups of black beans, thoroughly rinsed
-10-14 cups of water
- 2 garlic cloves
- 2 sprigs of scallion
- 2 sprigs of thyme
- 1/8 tsp clove powder
- 1 tablespoon butter
- 2 tablespoon creamed coconut
- 1 scotch bonnet/hot pepper (optional)
- 1/3 cup sliced onions
Directions:
Directions:
1) Add beans, water, garlic and scallion to a large pot and boil for 1 hour and a half or until tender. Add water continuously as needed during the boiling process (I usually 4 more additional cups, adding 1 cup at different intervals). 2) Once beans are tender drain beans, garlic and scallion and reserve liquid. Set aside ½ cup of beans for later use. 3) Using a blender, puree beans, garlic and scallion with reserved liquid; if it is not enough you may add 1 cup of water. You decide the thickness of your bean puree. 4) On low heat add ½ cup of reserved beans, the puree, two cups of water, salt, clove powder, creamed coconut, butter, onions, thyme and scotch bonnet to pot and stir being sure not to puncture the scotch bonnet. 5) Salt to taste and let it simmer for 10 minutes then serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I did not use peppers and it was still amazing. It takes a little while to make but it is worth it.

 

 

 

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