Jamaican Black Bean Soup
From Thea’s Kitchen
Adapted from Vegetarian Cooking for a Better World
2.5 cups dried black beans
1 quart veggie stock or water
2 bay leaves
2 tablespoons oil
2 celery stalks, chopped
1 potato, diced or grated
1 carrot, diced or grated
1 onion, chopped
2 garlic cloves, pressed
1 inch piece of fresh ginger, grated
1 teaspoon oregano
1 teaspoon cumin
¼ teaspoon savory
¼ teaspoon fair trade cinnamon
dash allspice
¼ teaspoon fair trade black pepper
1 teaspoon Celtic sea salt
2 tablespoons tamari
1-2 limes
garnish: yogurt and chopped onion
Wash beans and soak overnight in water in a glass, clay or
enamel pot. Transfer beans to covered saucepan (or leave in enamel) add bay
leaves and cover with water by about 1 inch. Bring to a full, rapid boil and
then simmer for 1 hour. Meanwhile, sauté the celery, potato, carrot, onion,
garlic, and fresh grated ginger in oil until the onion is tender. Add along
with remaining spices to the beans and continue simmering for another hour or until
beans are done. Add salt when beans are tender. Remove bay leaves, puree ½ the
soup and return to saucepan. Stir in lime juice and tamari just before serving
and warm through. Serve with a dollop of yogurt and chopped onion.
Rancho Gordo is a great resource for learning more about cooking beans or for ordering the best in heirloom beans. Check out this video on how to cook beans:
