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| Black Bean Soup (Serves 4) |
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A wonderful Caribbean soup to love This is a rich and spicy soup that can be served as a first or second course. If you need to cool down the hot taste, a dash of sour cream may be added. This also gives a color contrast. |
| Ingredients: | 1 1/4 cup black beans, soaked overnight 1-2 onions, finely chopped 2 cloves of garlic, finely chopped 3-4 sticks of celery, finely chopped 1/2 lb. spicy sausage, thinly sliced 1-2 tablespoons jalapeño, finely chopped 1 teaspoon ground cumin 2 bay leaves 1 tablespoon oregano or savory 4 cups vegetable or chicken stock salt and freshly ground black pepper olive oil |
| Preparation: | Begin by lightly frying the vegetables and sausage in a large casserol with a little oil. Drain the soaked beans and add them with the stock to the pot. Bring to a boil and skim thoroughly. Add all the spices except the oregano. Cover and simmer for 40-50 minutes or until the beans are completely soft. Add the oregano, salt and black pepper to taste. Serve in deep soup plates. |
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