Caribbean
Black Bean Soup
Serves:
6-8
Difficulty Level: Gourmet
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| Caribbean Black Bean Soup |
On
January 20 I posted a quick and easy black bean soup. It truly was simple (essentially dump it all
into a blender or processor), and great. This
recipe is not quick as you need to make it stepwise in order to develop the
layers of flavor. But give it a try – you will be surprised how a few extra
steps along the way changes the texture, smell and flavor of the soup.
A
substantial bean soup like this one makes you realize how easy meat-free eating
can be. The secret to the rich flavor is in caramelizing of the aromatic
vegetables and deep roasting of tomatoes and garlic.
I have
mentioned Rancho Gordo heirloom beans in the past – and highly recommend them
for this as well as any bean recipe. They are simply the best. They are becoming more available all the time
– in stores and online. They sell their heirloom beans “new” – meaning they are
harvested, dried and sold to the public within a year. When beans are stored too
long, a longer cooking time is needed to soften them. Less cooking time means
their delicate flavors are preserved and that they retain their shape when
cooked. See http://ranchogordo.com.
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| Rancho Gordo beans--it really does make a difference |
Heirloom beans do not require a lot of fussing if
they are used fresh, which I would define as within two years of harvesting. I
prefer cooking them simply with a few savory vegetables like carrots, onions
and garlic. Keep in mind that salt, vinegar, molasses and sugars can negatively
affect the beans as they cook. Do not add these flavorings until after the
beans are soft and able to absorb them.
- 2
carrots, peeled and cut into large chunks
- 2
garlic cloves, peeled and smashed but kept whole
- 1
medium onion, peeled and cut into quarters, root attached
- 1
lb black beans – midnight, valentine or your favorite heirloom bean
- Water
as needed to submerge beans
- 2
Tb safflower or grapeseed oil
- 1 large
white onion, chopped
- 4
jalapeno chilies – seeds and ribs removed, chopped
- 1
green bell pepper, seeded and chopped
- Salt
and pepper
- 10
garlic cloves, unpeeled
- Extra-virgin
olive oil for drizzling
- 6
whole fresh or 16 oz can plum tomatoes, with juice
- 1
carrot peeled and chopped
- 3
tsp cumin seeds, toasted and ground or mashed in a mortar
- 2
tsp dried oregano
- 1
tsp cayenne pepper
- 2 -
3 C chicken or vegetable broth
- Garnishes:
sour cream, sliced avocado, fresh cilantro leaves
Soak 1 lb of
black beans, after rinsing them in lots of cool water and checking them for
small bits of debris. Cover them with about 1 inch of cold water and leave
them overnight or all day if you begin the soaking in the morning. They will
expand as they absorb the water. So you can remove them later – add large
chunks of peeled carrots, the quartered
onion and 2 smashed whole peeled
garlic cloves to pot. Add more water if needed so the beans are completely
submerged by at least 1 inch of water. Bring to a boil, and continue boiling
for 5 minutes. Then reduce the heat to a gentle simmer. I like to see how low
the heat can go and still produce the occasional simmering bubble. If too much
heat is escaping, cover the pot partially. If the liquid in the pot starts to
get low, you can add more room temperature or warm water. Allow the beans to
cook. This can take 1 hour or even 2-3 hours, depending on the age of your
beans. When finished, remove the large carrot chunks, quartered onions and
smashed garlic and add salt. Go easy as it takes a while for the beans to
absorb the salt.
While the
beans are cooking, in a medium, heavy skillet over medium-high heat, warm the safflower or grapeseed oil. Add the chopped white onion, the chopped
jalapeno chilies, green pepper and
carrot and sauté until the vegetables are very aromatic and beginning to
brown, 8-10 minutes. Add the cooked vegetables, cumin, oregano, and cayenne to the cooked beans.
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| Getting ready to sautee the veggies |
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| Sauteed veggies with all the herbs and spices |
Preheat
the oven to 400 degree F. Put the unpeeled 8 garlic cloves on a sheet of
aluminum foil, drizzle with olive oil,
and wrap in the foil. Put the tomatoes
in a baking dish. If using fresh tomatoes, cut them in half and put them cut
side down in the dish. Season with salt, and drizzle with olive oil. Roast the
tomatoes and garlic until soft, fragrant and brown, about 30 minutes.
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| Plum tomatoes, ready for roasting |
Peel the
roasted garlic cloves. Chop the garlic and tomatoes coarsely and add to the
bean pot along with 2 C vegetable or
chicken stock. Season with salt and pepper to taste. Bring to a simmer over
medium-low heat and cook until the vegetables are soft and the flavors are
blended, about 15 minutes.
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| With all the goodies.... |
Let the
soup cool slightly. Transfer about half the soup to a blender. Blend until
smooth. Return the blended soup to the pot, stir and adjust seasonings. Add
more broth as needed to achieve desired consistency.
To serve,
ladle the soup into warmed bowls and garnish with sour cream, avocado slices and/or cilantro.
This soup
can be made a day in advance and keeps well in the refrigerator for a few days
or the freezer for up to a month. Give
it a try – you’ll be amazed what a little layering of flavors will do to a bean
soup.
Enjoy!
Larue
Adapted from multiple recipes in the Rancho Gordo Cookbook!
