Down Island Black Bean Soup |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Nicole Routhier's Fruit Cookbook. I would make sure the beans are thoroughly cooked before adding the plantains. Cooking time may be longer than cook time provided in the recipe. This soup tastes better if prepared ahead of time. Read more . Do not add the plaintains until ready to serve. Ingredients:
1/2 pound dried black beans, rinsed and picked over |
4 cups chicken broth, preferably homemade |
1 cup chopped onion |
2 tsp minced garlic |
1/3 cup diced carrot |
1/4 cup chopped fresh cilantro, including stems |
2 tsp dried oregano, crumbled |
2 tsp ground cumin |
salt |
1/2 small fresh scotch bonnet pepper or 1 fresh jalapeno pepper, seeded and finely chopped |
1/2 orange, unpeeled, studded with 6 whole cloves |
2 ripe (black) plantains |
1/4 pound smoked beef sausage, preferably kielbasa, diced |
1 cup fresh orange juice |
finely chopped red onion, for garnish |
Directions:
1. Place the beans in a large soup pot or Dutch oven, add 5 cups water, and bring to a boil. Remove from the heat, cover, and soak for 1 hour. Drain the beans, reserving 3 cups of the soaking liquid.
2. Return beans and the reserved liquid to the pot. Add the chicken broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are tender. 30 to 35 minutes.
3. Stir in the chopped onions, garlic, carrot, cilantro, oregano, cumin, 1 tsp salt, the Scotch bonnet pepper, and the studded orange. Raise the heat, cover, and simmer for 30 minutes.
4. Remove and discard the studded orange, cut the tips off each plantain. Slit the skin lengthwise down the ribs, and unwrap the fruit. Quarter the plantains, then cut them crosswise into 1/2 inch cubes. Add the plantains and sausage to the beans. Continue simmering, uncovered, until the fruit is tender and the sausage is heated through, about 5 minutes longer.
5. Remove from the heat and stir in the orange juice. Adjust the seasoning with salt if necessary. Ladle the soup into warmed bowls and garnish with chopped red onion. Serve immediately.
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