Caribbean Bean Soup
6 servings
240 minutes
Caribbean bean soup is a fragrant dish that embodies the rich traditions of island cuisine. It features a deep, rich flavor where sweet red beans harmoniously blend with spices like oregano, cumin, and black pepper. The addition of sherry and lemon juice adds a light tanginess, while fresh avocado and coriander complete the flavor balance. Historically, such soups were made in Caribbean families where beans were a primary source of protein. This soup is not only nutritious but also warming, making it perfect for a leisurely dinner. Its special texture is achieved by partially mashing the beans, making it thick and hearty. Serving with avocado, shallots, and chili peppers adds freshness and a hint of spice. This Caribbean delicacy leaves an unforgettable impression and warms the soul.
1
Soak the beans in cold water for 4 hours.
- Dried red kidney beans: 0.5 kg
2
Tie the spices together in a bundle with a long piece of string.
3
In a pan, carefully sauté the chopped carrot, onion, and celery in olive oil.
- Carrot: 2 pieces
- Onion: 2 pieces
- Celery stalks with leaves: 2 pieces
4
Strain the beans and refill with fresh cold water so that it is 5-8 cm below the water surface. Bring to a boil, cook for 10 minutes over medium heat, then reduce the heat and cook for 2-3 hours until the beans soften.
5
Salt the beans when they become soft. Add fried vegetables and herbs with bacon, season with oregano and cumin. Add sherry, lemon juice, and tomatoes. Salt to taste and season with freshly ground pepper.
- Salt: to taste
- Pork belly: 3 pieces
- Dried oregano: 1 tablespoon
- Caraway seeds: 1 tablespoon
- Dry sherry (fino): 100 ml
- Lemon: 0.5 piece
- Canned diced tomatoes: 2 jars
- Ground black pepper: to taste
6
Bring the soup to a boil, reduce the heat, and cook for another 30 minutes. Mash some of the bean grains against the pot's wall with a spoon to thicken the soup.
7
Cut the avocado and shallot into small pieces, chop the coriander and chili pepper.
- Avocado: 1 piece
- Shallot: 50 g
- Ground coriander: to taste
- Chili powder: to taste
8
Remove the mentioned herbs and serve the soup topped with pieces of avocado, shallot, and chili, as well as chopped coriander. Drizzle each portion with lemon juice.
- Lemon: 0.5 piece