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