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lili@delightfulpalate.net

Caribbean Black Bean Soup

Caribbean Black Bean Soup with Lime Sour Cream and Avocado

Another meatless recipe for your Lenten Friday supper Caribbean Black Bean Soup. It is made with canned black beans and garnished with flavored sour cream. I added fresh lemon juice , fresh chopped cilantro and lime zest to the sour cream to dollop on top of the soup along with chuncks of avocados.

 

Caribbean Black Bean Soup

 

Ingredients:

2 Tbl Key Lime Avocado Oil

1 large onion finely chopped

1 small jalapeno pepper, seeded and minced

3 cloves garlic, minced

1 large peeled, cubed sweet potato—small, bite-sized pieces

1 Tbl Cuban Spice Rub

1 tsp Sweet Smoked Paprika

1 Bay Leaf

1-15 oz can petite diced tomatoes

3-15oz. cans black beans, drained but not rinsed

4 cups chicken or vegetable stock

Salt and white pepper, to taste

Lime and Avocado for garnish

 

Directions:

Heat the Key Lime Avocado Oil over medium heat in a dutch oven or stock pot. Add the onions, jalapeno, garlic, sweet potato, Cuban Spice Rub, Sweet Smoked Paprika and Bay Leaf. Cover and sweat the vegetables over medium-low heat until the sweet potato is softening but still al dente. You don’t want to cook the sweet potato to mashable consistency. There is still some cooking to do, and you want the sweet potato to hold its shape until the end.

 

Add the canned tomatoes, black beans and stock. Bring to a boil and reduce to a low simmer. Simmer for about 15-20 minutes. Remove two ladles of black beans from the pot and mash with a potato masher or use a mini chopper. Return the beans to the pot, stir and heat through. Taste and adjust with salt and pepper. Garnish each bowl with a spritz of lime and slices of avocado.