Montserratian Black Bean Soup is a traditional Montserratian recipe for a classic soup or stew of black beans tin a tomato and bell pepper base with cumin and paprika. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Montserratian Black Bean Soup.
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Montserratian Black Bean Soup is a hearty and flavorful dish that is a staple in Montserratian cuisine. This soup is packed with protein and fibre, making it a nutritious and satisfying meal.
Ingredients:
350g dried black beans
2l water
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, diced
2 tomatoes, chopped
1 tsp ground cumin
1 tsp paprika
Salt and freshly-ground black pepper to taste
2 tbsp olive oil
Method:
Rinse the black beans and place them in a large pot with 2l of water. Bring to a boil, then reduce the heat and simmer for 1 hour, or until the beans are tender.
Place a separate pan over medium heat. Once hot add the olive oil and use to fry the onion, garlic, and bell pepper, until the vegetables are softened (about 5 minutes). At this point stir in the tomatoes, cumin, paprika, salt, and black pepper, and cook for an additional 5 minutes.
Add the cooked vegetables to the pot of black beans, bring to a simmer and cook for an additional 15 minutes to allow the flavours to meld.
Using an immersion blender, blend the soup to your desired consistency. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot. This will thicken the soup whilst leaving most of the beans whole.
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