Jamaican Black Bean Soup
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Ingredients
1 pack (16 oz) dried black beans
4 cups water
1 tablespoon vegetable oil
¾ cup finely chopped celery (about 2 stalks)
¾ cup finely chopped onion
¾ cup chopped green bell pepper (about 1 small)
4 garlic cloves, minced
2 cans of low-salt beef broth (14 oz each)
1 pack (12 oz) diced ham, without 96% fat content (such as Hormel)
1 can tomato paste (6 oz) with basil, garlic and oregano
2 teaspoons unsalted jamaican jerky seasoning
1 teaspoon salt
1 teaspoon chili powder
½ cup low-fat sour cream
½ cup chopped green onion
To make
Peel and wash the beans; bake in a large roasting pan. Fill the beans with water 2 inches higher. Cover and let stand for 8 hours. Drain the beans; return to the pan. Add 4 cups of water. Bring to a boil; cover, reduce heat to medium and cook for 30 minutes.Heat the oil in a large nonstick skillet over medium-high heat. Add the celery and the next 3 ingredients; cook for 6 minutes or until tender.Add the celery mixture, stock, and the next 5 ingredients to the beans; cook for 20 minutes over medium heat or until completely warmed through. Allow to infuse for 30 minutes before serving. Spoon the soup into separate plates. Top each serving with sour cream and green onions.
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Author:kit
Published: 11/21/2023 12:38 AM
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