LOVED how easy this was to make - great option to put it in the crock pot & let that do all the work. I made some tweeks to this recipe - and with the tweeks I think it'd be a 5-start recipe. I subed 2 poblano peppers for the green bell pepper & the jalapenos - we don't like green bell peppers in our home, and leaving the seads in the poblanos gave the heat the soup needed. I was worried about how much "substance" this soup would have since it only has beans/onions/peppers mixed into the broth - would it be too watery? So I added in 1 large diced sweet potato & I'm SO glad I did. It added more depth & body to the soup. Finally, I used the remaining 2/3 can of light coconut milk to make coconut rice. Served the soup over the rice & it was an amazing vegetarian entree. The coconut helped cool off the spice. Loved this re-heated for leftovers. A keeper & worth trying!!
Caribbean Black Bean Soup
StephanieLark Posted: 01/16/13
Chicagobsw Posted: 03/14/13
So very good! The lime juice is a must
Rwaxman Posted: 03/09/13
I loved this too. I used the whole can of coconut milk (1.5 cups) so I decreased the broth. I cooked it all together and it was delicious. I think it would be great with chicken and rice.
Mermaiden Posted: 01/31/14
This was great with the addition of pork! Used dried black beans instead of canned. (Very easy, place 1 heaping cup in the crockpot covered in water overnight. The next morning drain & they are ready to use.) Per Stephanie's suggestion I subbed poblano peppers (3 large) for the green and red peppers as my SO doesn't care for them. I seeded all of the peppers so it had a little kick but we would have liked more. Next time I'll leave in the poblano seeds. I also didn't have ground red pepper so I used a teaspoon of red pepper flakes. Finally I added a 1 1/2 lb pork sirloin roast. The shredded pork works perfectly with all the flavors and the consistency is like a very hardy stew! Served it with fresh sourdough for dipping. Don't forget the lime! The addition of the lime juice gives it a different flavor and really brings out the spices (we tried it both ways and agreed the lime is necessary).
Lsbates17 Posted: 09/25/13
This recipe was great, and that is coming from someone who generally prefers meat based dishes! I did not seed the jalapenos, which was certainly the way to go for people who like heat. There was a really nice heat, not so much that you have to go running for water. I would make this soup again. I might even put some ground turkey in it next time as a replacement for chili.
JillSCorvallis Posted: 02/08/14
Great taste, on the hot side. I followed this recipe pretty closely (only had 1 red bell pepper so I added cherry tomatoes and celery to make up the rest of the 2 cups; didn't have jalapeno so I used a little chipotle in adobo sauce - which I thought was great). I put it in the slow cooker for 8 hrs on LOW but it came out watery. So I put it back for 4 hrs on HIGH with the lid slightly off - and it came out just the right, stew-like consistency for me. I'd like to try it with different peppers and see how it turns out. Thanks for this tasty recipe.
lizly5 Posted: 11/01/13
Amazing soup. This will be added to our go-to recipe list. It's very flavorful yet simple to prepare.
rlepere Posted: 02/01/14
Thin broth and expect garlic breath that even Listerine can't kill.