Shutters: Vegetarian Black Bean Soup

Vegetarian Black Bean Soup

Shutters, Old Port Royale, Caribbean Beach Resort 

Yield: 6 to 8 servings (2 quarts)

1/3 cup olive oil
2 cups diced yellow onion
1 cup diced green pepper
1 cup diced carrot
1 tablespoon plus 1 teaspoon minced fresh garlic
1 cup diced celery
1 tablespoon cumin powder
dash  of dried oregano

2 teaspoons paprika
3 dashes hot sauce
1 bay leaf
2 sprigs chopped fresh cilantro
1 tablespoon coarse salt
dash of freshly ground black pepper
1/4 cup tomato paste
2 teaspoons apple cider vinegar
2(15 oz.) cans black beans, including liquid
2 cups water

Heat olive oil in a large saucepan.  Add onion, peppers, carrots, garlic, and celery and sauté until vegetables are soft. Add cumin, oregano, paprika, hot sauce, bay leaf, cilantro, salt, and pepper. Add tomato paste, vinegar, black beans, and water.  Bring to boil, lower heat, and simmer 20 minutes.

To Serve:  put the warm Johnnycake into the soup bowl and top with a dollop of sour cream, a squeeze of fresh lime, and fresh cilantro.

Johnnycakes:  (8 - 10 servings)
1/2 cup white cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
dash of salt
1/3 cup milk
1/4  cup hot water

Mix dry ingredients together in a bowl.  Add milk and water.  Lightly grease a nonstick skillet, and drop batter by tablespoons into skillet.  Fry until brown on one side, then flip.  Johnnycake is  =best when eaten immediately, but can keep warm until ready to serve.

No comments:

Post a Comment