Caribbean black bean soup with roasted garlic and tomatoes from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo (page 74) by Steve Sando and Vanessa Barrington

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Notes about this recipe

  • Eat Your Books

    Can substitute canned for fresh plum tomatoes.

  • VineTomato on December 23, 2022

    Enjoyable enough but I'm not sure it lived up to my expectations. It had more of a Mexican vibe to it. I used tin plum tomatoes roasted in the oven, I might give this a go a gain with fresh slow roasted tomatoes. But I think there are probably better black bean soup recipes to try first.

  • fractal on January 15, 2022

    Good and garlicky

  • Emily Hope on January 25, 2021

    Made this on a whim with some Rancho Gordo Santanero Negro Delgados and was surprised by how much we liked it -- great depth of flavor for a vegetarian soup, and pureeing half the beans gave it nice texture and body. Changes: Didn't have any fresh tomatoes (or whole canned tomatoes) so just used a can of fire-roasted instead. Added in about 1/4 cup of caramelized onions that we had kicking around in the fridge, and a tiny bit of a chipotle in adobo. Served with cornbread.

  • Lepa on June 07, 2019

    This is a really good black bean soup. Roasting the garlic and tomatoes seemed like a fussy extra step but it really wasn't much work and the finished soup was delicious.

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