Our take on black bean soup is made with allspice, thyme, and brown sugar for authentic island flair.
1 pound dry black beans
2 tablespoons vegetable oil
2 medium red onions, chopped
4 jalapeno chiles, seeded and minced
2 tablespoons minced, peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
8 cups water
2 medium sweet potatoes (about 12 ounces each), peeled and cut into 3/4-inch pieces
1 tablespoon dark brown sugar
2 teaspoons salt
1 bunch green onions, trimmed and thinly sliced
1 cup lightly packed fresh cilantro leaves, chopped
2 limes, cut into wedges (optional)
1. Place beans in colander and pick through, discarding any stones or debris. Rinse beans with cold running water and drain. Transfer beans to large bowl. Add enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in 5-quart Dutch oven or saucepot, combine beans and enough water to cover by 2 inches; heat to boiling over high heat. Boil 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.
2. In 6-quart saucepot, heat vegetable oil over medium heat until hot. Add onions and cook, stirring occasionally, until tender, about 10 minutes. Add jalapenos, ginger, garlic, allspice, and thyme and cook, stirring, 3 minutes.
3. Add beans and water; heat to boiling over high heat. Reduce heat to low; cover and simmer until beans and sweet potatoes are tender, about 30 minutes longer.
4. Transfer 1 cup bean mixture to blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Return to saucepot. Stir in green onions and cilantro. Serve with lime wedges, if you like.
(based on individual servings)
Total Fat: 6 g
Cholesterol: 0 mg
Sodium: 705 mg
Carbohydrates: 70 g
Protein: 17 g
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