recipes

 

 

CARIBBEAN BLACK BEAN SOUP WITH ROASTED GARLIC AND TOMATOES

Serves 6 to 8.

Note: Follow general instructions on cooking the black beans, reserving beans and broth to add to this soup. Adapted from “Heirloom Beans,” by Steve Sandoz and Vanessa Barrington.

• 6 garlic cloves, unpeeled

• Olive oil

• 4 whole fresh or canned plum tomatoes, with juice

• Salt

• 1/2 lb. black valentine or black beans with cooking liquid

• 1/2 medium yellow or white onion, chopped

• 1 jalapeño, chopped

• 1 medium carrot, peeled and chopped

• 1 tsp. cumin seeds, toasted and ground

• 1 tsp. dried oregano

• 1/2 tsp. cayenne pepper

• 2 c. chicken or vegetable broth

• Freshly ground pepper