This Jamaican black bean soup is quick to prepare using canned black beans. It has all of the flavorful traditional ingredients used in Jamaican cooking.
2 15-ounce cans of black beans,drained
½ cup of Jamaican coconut milk
1 and ½ cups of vegetarian broth
1 tablespoon of olive oil
2 teaspoons of dried thyme
1 small scotch bonnet pepper, minced, seeds removed
½ teaspoon of kosher or sea salt
1 small red onion, diced
1 small red bell pepper, diced
2 cloves of garlic, minced
2 teaspoons of minced ginger
½ tablespoon of dried parsley
In a large stockpot, bring the temperature to medium heat. Swirl in the olive oil. Add the chopped red onion, red bell pepper, garlic, ginger and scotch bonnet pepper. Sauté for 3-5 minutes until the vegetables are somewhat tender. Add in the broth, thyme and beans. Bring the soup to a boil. Reduce the heat to a simmer and cook for 15-20 minutes to allow the flavors to develop. Sprinkle in the salt and adjust if necessary.
Pour half of the soup into a blender or food processor. Pulse the soup to create a chunky mixture. Pour the puréed mixture back in with the remaining soup. Add in the coconut milk and stir in the dried parsley. Serve hot.
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