Beans have come a long way since they burst onto the scene as poverty-stricken students’ main fare. Back when I was packing up to go to university (aka college – hello US readers!) almost every student cookbook that came my way featured many, many bean dishes.
And that makes sense. They are cheap, easy to cook and nutritious.
Now that I’ve moved on from the days of
squandering furthering my education, beans are a household favourite. Primarily because of this delicious soup.
It’s a thick, cumin-flavoured stew that’s everything good soup should be – warm, filling and easy to prepare.
The sweet potato makes a great thickener but if you’re not into potatoes feel free to sub some other beans (kidney or pinto work best).
Caribbean Black Bean Soup (serves 4-6)
- 1 cup dried black beans, pre-soaked for 24 hours (if you are using the canned stuff, use one can and skip step #1 below)
- 1 can chickpeas
- 1 tbsp EVOO/butter
- 4 celery stalks, roughly chopped
- 1/2 large, white onion, finely chopped
- 1/2 sweet potato, diced
- 2 cloves of garlic, minced
- 3 tsps cumin
- 1 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 tsp apple cider vinegar
- 3 cups chicken or veg stock
- Boil the beans for 45 minutes then remove and set aside.
- Heat the olive oil/butter over a low heat and gently fry the onion, celery, sweet potato and garlic for five minutes.
- Pour in the stock, add the cayenne, black pepper, cumin, chickpeas and black beans and bring to a boil. Turn down the heat and let it simmer for 30 minutes.
- Transfer from a pan to a blender/food processor and whiz until smooth.
- Stir in apple cider vinegar and serve with a dollop of sour cream.