Name: Caribbean Black Bean Soup
Ingredients: 8 oz Black beans; washed and soaked overnight; 7 c Low-sodium chicken stock; or water (7-8 cups); 1/2 c Flat beer; 3/4 c Dark rum; 4 Cloves garlic; minced; 2 md Onions; diced; 2 tb Butter or margarine; 1 c Celery; finely chopped; 1 Green bell pepper; seeded and diced; 1 Red bell pepper; seeded and diced; 1 Chili peppers; seeded and minced (up to 2); 2 lg Carrots; peeled and diced; 1/2 c Canned crushed tomatoes; 1 1/2 tb Ground cumin; 1 ts Red hot sauce; 1/2 tb Chile powder; 1/2 ts Freshly ground black pepper; 1/2 ts Salt; 1/4 ts Cayenne pepper; 1 tb Fresh cilantro; minced

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Vegetarian	Soups, Vegetarian	8	Servings

INGREDIENTS

8	oz	Black beans; washed and soaked overnight
7	c	Low-sodium chicken stock; or water (7-8 cups)
1/2	c	Flat beer
3/4	c	Dark rum
4		Cloves garlic; minced
2	md	Onions; diced
2	tb	Butter or margarine
1	c	Celery; finely chopped
1		Green bell pepper; seeded and diced
1		Red bell pepper; seeded and diced
1		Chili peppers; seeded and minced (up to 2)
2	lg	Carrots; peeled and diced
1/2	c	Canned crushed tomatoes
1 1/2	tb	Ground cumin
1	ts	Red hot sauce
1/2	tb	Chile powder
1/2	ts	Freshly ground black pepper
1/2	ts	Salt
1/4	ts	Cayenne pepper
1	tb	Fresh cilantro; minced

INSTRUCTIONS

Drain the black beans and combine in a heavy saucepan with the stock, beer,
rum, garlic and half of the onions. Bring to simmer. Cook for 1 to 1 1/2
hours over low heat, stirring occasionally. If the stock evaporates too
quickly, reduce the heat, add up to 2 cups of hot water and continue
simmering. Melt the butter in a saucepan and add the remaining onions, plus
the celery, peppers and carrots. Saute over medium heat until the
vegetables are soft but not mushy, 5 to 7 minutes. Set aside. When the
beans are soft, puree half of the mixture in a food processor fitted with a
steel blade. Return the puree to the saucepan and add the sauteed
vegetables, crushed tomatoes and seasonings. Bring to a simmer and cook for
about 15 minutes, stirring occasionally. Add a little hot water or rum if
it is too thick, or continue to simmer if it is too thin. Serve at once
with a dollop of yogurt or sour cream. Freezes well.
Posted to MM-Recipes Digest V4 #303 by "John Weber" <hdbrer@ibm.net> on Nov
23, 97

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