Caribbean Black Bean Soup

By cacelias

A soup with tropical influences that will warm you with its spicy flavors, serving black bean soup is also a terrific way to get your family to eat legumes. We like to serve this soup over steamed rice with cornbread on the side.

Recipe from Diane Philips, "Slow Cooker: The Best Cookbook Ever"

Ingredients

• 2 tablespoons vegetable oil
• 2 large white onions, finely chopped
• 4 cloves garlic, minced
• 2 jalapeno peppers, seeded and finely chopped
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cumin
• 4 cups presoaked black beans
• 1 bay leaf
• 4 cups vegetable or chicken stock
• Salt and freshly ground black pepper

Preparation

Step 1

Quick Soak Method for Beans:
Cover dried beans with cold water in a large saucepan. Bring to a boil and cook, uncovered, over medium heat for 2 minutes. Remove from the heat, cover the pan, and let the beans soak for 1 hour. Drain the beans and use in any preparation. The beans may be kept in the refrigerator in an airtight container for up to 3 days. Freeze the beans for up to 2 months.

For the Soup:
Heat the oil in a large skillet over medium-high heat.

Add the onions, garlic, jalapenos, allspice, and cumin and saute until the onion are softened.

Transfer the contents of the skillet to the insert of a 5-7 qt. slow cooker and add the beans, bay leaf, and broth.

Cover the slow cooker and cook on high for 3 hours or on low for 6 hours. Season with salt and pepper. Remove the bay leaf before serving.

*If you prefer to use canned beans, substitute four 14-15 oz. cans black beans, drained and rinsed, and cook on low for 4 hours instead of the 6 called for.