{"id":2656,"date":"2025-12-17T20:30:09","date_gmt":"2025-12-17T20:30:09","guid":{"rendered":"http:\/\/jessical12.sg-host.com\/?p=2656"},"modified":"2025-12-17T20:30:09","modified_gmt":"2025-12-17T20:30:09","slug":"caribbean-style-black-bean-soup","status":"publish","type":"post","link":"https:\/\/www.beyondafoodie.com\/?p=2656","title":{"rendered":"Caribbean Style Black Bean Soup"},"content":{"rendered":"<p><em>In the midst of boring wintertime Chicago weather, the yearning for something (somewhere) warm and tropical is likely to come up from time to time. I love this soup because it\u2019s warm and hearty, yet has bright flavors that liven up your palate. <\/em><\/p>\n<p>In the midst of boring wintertime Chicago weather, the yearning for something (somewhere) warm and tropical is likely to come up from time to time. I love this soup because it\u2019s warm and hearty, yet has bright flavors that liven up your palate. I\u2019ve found that most black bean soup recipes lean on the tex-mex side, and this is great a way to switch up the infamous legume.\u00a0<\/p>\n<p>When I think the carribean, I think spicy, but not the kind of hot where every bite is a small round of hot torture with a dash of flavor. I find jalapenos and red chillis give just the right amount of heat to this dish as opposed to a scotch bonnet, which is more traditional (remember, we\u2019re not here for torture, ha). If you\u2019re not a fan of the heat, simply de-seed your chilis or omit them altogether. Curry leaves, a traditional ingredient in many west-indian, trinidadian and indian and southeast asian cuisines. They are not a deal-breaker, but they make a noticeable difference in your soup. \u00a0 You can find them fresh at most asian markets or online dried.\u00a0\u00a0<\/p>\n<p>I\u2019ve tried this recipe with both dried and canned black beans to see if there was much of a difference in flavor. The answer is most definitely. I believe the dry beans make such a difference simply because the flavors of the soup have more time to infuse into the bean themselves. If you\u2019re in a pinch, however, canned beans work just fine.\u00a0<\/p>\n<p>This recipe is 100% meal prep friendly and can be made to store in the fridge for up to 5 days, and the freezer for up to 4 months.\u00a0<\/p>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"300\" height=\"225\" src=\"http:\/\/beyondafoodie.com\/wp-content\/uploads\/2020\/06\/IMG_7299-300x225.jpg\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<h4>Watch<\/h4>\n<p>\t\t\t<iframe loading=\"lazy\" src=\"https:\/\/assets.pinterest.com\/ext\/embed.html?id=789044797225530250\" height=\"900\" width=\"450\" frameborder=\"0\" scrolling=\"no\" ><\/iframe><br \/>\n\t\t\t<!--WPRM Recipe 2659--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Caribbean Style Black Bean Soup<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"http:\/\/beyondafoodie.com\/wp-content\/uploads\/2022\/01\/884-IMG_7299-150x150.jpg\"\/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n<ul>\n<li>Cutting Board<\/li>\n<li>Chef&#039;s Knife<\/li>\n<li>Stock Pot<\/li>\n<li>Measuring Cups<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>Black Beans (one or the other) <\/h4>\n<ul>\n<li>2  cups  black beans (soaked overnight)<\/li>\n<li>3  cans  black beans  ( drained and rinsed  )<\/li>\n<\/ul>\n<h4>Remaining Ingredients <\/h4>\n<ul>\n<li>3  tbsp  olive oil<\/li>\n<li>1  small  red onion (small diced)<\/li>\n<li>1  red bell pepper (small diced)<\/li>\n<li>1  yellow\/orange bell pepper (small diced)<\/li>\n<li>1  green jalape\u00f1o (seeded and small diced (optional))<\/li>\n<li>1  red chill (seeded and small diced (optional))<\/li>\n<li>3  cloves  garlic (crushed)<\/li>\n<li>1\/4  cup  cilantro  ((leaves and stems) chopped)<\/li>\n<li>1  bay leaf<\/li>\n<li>1  curry leaf  ((optional))<\/li>\n<li>1.5  quart  water or vegetable stock<\/li>\n<li>1  tsp  ground coriander<\/li>\n<li>\u00bd  tsp  cayenne pepper<\/li>\n<li>tt salt and pepper <\/li>\n<li>cilantro, onion (jalapeno for garnish)<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>\n<p>Drain soaked black beans and set aside. Or rinse and drain three 14 oz cans cooked black beans.  <\/p>\n<\/li>\n<li>\n<p>In a medium saucepan add one tablespoon of oil, is bring to medium-low heat. Add onion, garlic bell peppers jalapeno and chili&#039;s and begin to saute until vegetables begin to soften and onions turn translucent about 2 minutes. Season with salt and pepper.<\/p>\n<\/li>\n<li>\n<p>Next, add cayenne pepper and coriander gently stir to incorporate spices. Add black beans, water and bring to a simmer. And reduce pot to low heat, and add bay leaf, cilantro and optional curry leaf. Cover and cook until black beans are tender, about 30-45 minutes if using soaked beans, in 15-20 minutes if using canned.<\/p>\n<\/li>\n<li>\n<p>Remove the pot from heat and adjust seasoning. serve immediately, garnished with cilantro red onion and jalapenos (optional).<\/p>\n<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<p>If you like a thicker soup, use a potato masher or immersion blender to gently mash or blend a small portion of the beans.\u00a0<\/p>\n<\/p><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-course\">appetizers, dinner, lunch, sides<\/div>\n<div class=\"wprm-fallback-recipe-meta-cuisine\">Caribbean<\/div>\n<div class=\"wprm-fallback-recipe-meta-keyword\">Black beans, Caribbean, gluten free, soup series, vegan, vegetarian<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe-->\t\t<\/p>\n<h2>Specialty Tools &#038; Ingredients <\/h2>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"186\" height=\"300\" src=\"http:\/\/beyondafoodie.com\/wp-content\/uploads\/2020\/06\/81CLHSU3TUL._SL1500_-186x300.jpg\" alt=\"\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n<p id=\"title\"><a href=\"https:\/\/www.amazon.com\/Dried-Leaves-ounces-All-Natural-bio-dynamic\/dp\/B07YQBXNGJ?SubscriptionId=AKIAIA3UEVTLIG7AIKFA&amp;tag=morganlegacie-20&amp;linkCode=xm2&amp;camp=2025&amp;creative=165953&amp;creativeASIN=B07YQBXNGJ\">Dried Curry Leaves | USA Grown | 0.5 ounces | All-Natural bio-dynamic farm<\/a><\/p>\n<h1>Pin It<\/h1>\n<p>\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"576\" height=\"1024\" src=\"http:\/\/beyondafoodie.com\/wp-content\/uploads\/2020\/06\/77-576x1024.png\" alt=\"\" loading=\"lazy\" \/><br \/>\n\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"576\" height=\"1024\" src=\"http:\/\/beyondafoodie.com\/wp-content\/uploads\/2020\/06\/78-576x1024.png\" alt=\"\" loading=\"lazy\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the midst of boring wintertime Chicago weather, the yearning for something (somewhere) warm and tropical is likely to come up from time to time. I love this soup because it\u2019s warm and hearty, yet has bright flavors that liven up your palate.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-2656","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"In the midst of boring wintertime Chicago weather, the yearning for something (somewhere) warm and tropical is likely to come up from time to time. 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I love this soup because it\u2019s warm and hearty, yet has bright flavors that liven up your palate.","_links":{"self":[{"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2656"}],"version-history":[{"count":0,"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2656\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beyondafoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}