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The beans took over 6 hours to cook, but well worth the time spent. I didn't have sherry, sour cream, or green onion on hand but the soup turned out great. I usually make this a dinner by making a big salad and corn muffins or pumpkin muffins. I also recently served this with my massaged kale salad! I usually triple or quadruple this recipe, as it’s a family fav. Caribbean Black Bean Soup, one of our all-time favorites in this house.
Meet my favorite black bean soup! It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic. I'm not a huge balsamic vinegar fan and adding soy sauce and sherry just seemed weird. HOWEVER, I tried it and oh my goodness it was fantastic.
Served it with fresh sourdough for dipping. The addition of the lime juice gives it a different flavor and really brings out the spices . We've covered the topic of pressure cooking beans in a separate article (see How to Make Fast, No-Soak Beans in the Pressure Cooker). For this black bean soup recipe, just add the beans, ham hock, bay leaves, baking soda, salt, and water to the pressure cooker. Cook on high pressure for 20 minutes, with 10 minutes of natural release. Once beans are done soaking, rinse off and drain water.
Put crock-pot on low and cook another 2-3 hours. Put your bok choy to good use by whipping up a healthy, fresh-tasting, and satisfying salad. In this collection of our best bok choy salad recipes, you'll find healthy ideas that are as delicious as they are nutritious. The Carribean Black Bean Soup is so delicious ! Used two cups of dried beans and it left the soup a lighter color than I expected.
Place beans and remaining ingredients in large slow cooker. Cover and cook on high for 4 hours then reduce to low and continue cooking another 6 to 8 hours. Mash beans with potato masher to get a nice consistency. Add the beans and 1 cup of the stock and bring to a boil. Reduce the heat to medium-low and simmer for 8 minutes.
Add the frozen butternut squash and saute until softened, about 2 minutes. Add the beans, coconut milk, and broth. Bring soup to a boil, stirring constantly.
The beans took over 6 hours to cook, but well worth the time spent. I didn't have sherry, sour cream, or green onion on hand but the soup turned out great. I usually make this a dinner by making a big salad and corn muffins or pumpkin muffins. I also recently served this with my massaged kale salad! I usually triple or quadruple this recipe, as it’s a family fav. Caribbean Black Bean Soup, one of our all-time favorites in this house.
Meet my favorite black bean soup! It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic. I'm not a huge balsamic vinegar fan and adding soy sauce and sherry just seemed weird. HOWEVER, I tried it and oh my goodness it was fantastic.
Served it with fresh sourdough for dipping. The addition of the lime juice gives it a different flavor and really brings out the spices . We've covered the topic of pressure cooking beans in a separate article (see How to Make Fast, No-Soak Beans in the Pressure Cooker). For this black bean soup recipe, just add the beans, ham hock, bay leaves, baking soda, salt, and water to the pressure cooker. Cook on high pressure for 20 minutes, with 10 minutes of natural release. Once beans are done soaking, rinse off and drain water.
Put crock-pot on low and cook another 2-3 hours. Put your bok choy to good use by whipping up a healthy, fresh-tasting, and satisfying salad. In this collection of our best bok choy salad recipes, you'll find healthy ideas that are as delicious as they are nutritious. The Carribean Black Bean Soup is so delicious ! Used two cups of dried beans and it left the soup a lighter color than I expected.
Place beans and remaining ingredients in large slow cooker. Cover and cook on high for 4 hours then reduce to low and continue cooking another 6 to 8 hours. Mash beans with potato masher to get a nice consistency. Add the beans and 1 cup of the stock and bring to a boil. Reduce the heat to medium-low and simmer for 8 minutes.
Add the frozen butternut squash and saute until softened, about 2 minutes. Add the beans, coconut milk, and broth. Bring soup to a boil, stirring constantly.