Black Bean Soup HT
SP West Indian 190mins plus soaking
Serves 6-8 Hot
Pork Soup Gluten Wheat free Eggless West Indies
Caribbean North America
Black Beans, soaked overnight
1 small Ham Hock
3 tbsp Olive Oil
2 Onions, roughly chopped
4 Cloves of Garlic, crushed
3 Fresh Chilli Peppers
6 Allspice Berries, lightly crushed
2 teasp Black Treacle or dark Molasses
3 tbsp Tomato Paste
The Grated rind and juice from one lemon
Crème Fraîche or
sour cream to serve
1. Drain the
pre-soaked beans and place in a large saucepan together with the hock . Cover
with the cold water and bring slowly to the boil, then reduce the heat,
partially cover and leave to simmer whilst you prepare step 2.
2. Heat the olive
oil in a frying pan, add the onion, garlic, chili, allspice and lemon rind and
fry gently, stirring from time to time, until the onions are soft and
3. Add the
onion mixture to the beans, mix well and continue to simmer, partially
covered, for a further 2 hours.
4. Add the
treacle, lemon juice, zest and tomato paste, stir well and continue to cook for
a further 30 minutes.
5. At the end of
the cooking time, remove the hock, pick off any meat and return it to the
6. Transfer the
soup to a food processor and process until fairly smooth. You will have to do
this in batches.
the processed soup to the saucepan, adding a little more water if it's too
thick. Adjust the seasoning and heat through for 5 minutes, stirring.
To serve -
transfer to individual soup bowls with a dollop of Crème Frâiche or soured cream
lightly stirred through.
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