Black bean soup from A Taste of The Tropics: Traditional & Innovative Cooking From the Pacific & Caribbean by Jay Solomon

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rum-soaked Bajan chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jalapeño chiles for Scotch bonnet chiles.

  • nicolepellegrini on September 19, 2020

    Made this today with a few variations, to clear some veggies out of my fridge (and beans in the pantry). I didn't have time to soak dried beans overnight so I used 2 cans of black beans, one drained and one with its liquid. I also cut back on the stock since I wasn't slow-cooking the beans. I then used an immersion blender to somewhat puree the soup but leave some chunks in. Flavor was surprisingly rich, even without any meat (I'm used to making bean soup with a ham hock, bacon or other pork element.) Can't wait to serve this tomorrow for my mother who always loves a good and spicy black bean soup - I'm sure she will enjoy this as much as I have today.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.