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Bajan Black Bean Soup

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Bajan Black Bean Soup

 

2 1/2 c Dried black beans soaked overnight

3 To 3 1/2 quarts water

3 tb Olive oil

2 To 3 large onions

4 Cloves garlic

3 sm Fresh green peppers (jalapenos if preferred)

8 Berries allspice coarsely crushed

2 ts Brown sugar (or 1 t of molasses)

3 tb Tomato paste

3/4 c Crème fraiche or sour cream

 

 

 

 

In a frying pan heat the olive oil, then gently fry

the onion, garlic and chili with the allspice and

lemon rind, stirring occasionally, until the onions

are translucent. Add this mixture to the beans and go

on simmering for 2 hours, by which time the beans

should be tender. At this point add the sugar, lemon

juice, and tomato puree. Cook for another 30 minutes.

Add salt if necessary.

 

 

 

Ladle the soup into bowls, with a spoonful or two of

cream stirred in, and serve with a crusty bread.

 

If you are feeling lavish, a couple of spoons of dark

rum added towards the end give a Bajan flare.

 

 

 

 

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