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Tasty Tuesday: Jamaican Black Bean Soup/Stew

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Perfect timing!
Campbell's Soup I: Black Bean, c.1968

Jamaican Black Bean Soup/Stew

  • 1 ½ cups dried black beans
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 large red onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 tablespoon molasses
  • 2 tablespoons dark brown sugar
  • 1 teaspoon dried thyme
  • ½ teaspoon dried cumin
  • 1 red pepper, seeded and diced
  • 1 yellow pepper, seeded and diced
  • 4 cups butternut squash, seeded and diced into small cubes
  • Vegetable bullion powder
  • Salt and black pepper to taste

Soak the beans overnight in cold water.  Rinse and place beans in a large pan of hot boiling water.  Boil on high for 10 minutes.  Drain and return to rinsed pan.

Heat the oil in a non-stick frying pan and sauté the onions for approximately 4 minutes.  Add the garlic and sauté further 1 minute.  Now add the molasses, sugar, thyme and cumin.  Cook for 1 minute.  Set aside.

Return the black beans to the heat and cover with cold water.  Bring to a boil and add the butternut squash and 2 tablespoons of vegetable bullion powder.  Cook over medium heat for approximately 45 minutes.  Add the onion mixture and peppers and cook a further 25 to 30 minutes or until tender.

Season with salt and pepper and serve immediately.

Must try soon!

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Comments

  1. FatFighterTV says

    December 7, 2010 at 6:49 pm

    Mmmm… sounds really good! I love black bean soup but have never tried it with butternut squash – might be an interesting twist.

    Reply

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