Caribbean Black Bean Soup

Serves 8–10

A soup with tropical influences that will warm you with its spicy flavors, serving black bean soup is also a terrific way to get your family to eat legumes. We like to serve this soup over steamed rice with cornbread on the side.

Quick-soak method for beans: Dried beans are typically soaked overnight in cold water, but you can jump-start them by quick soaking. This method works well if you want to use any type of dried beans in your preparations. Cover dried beans with cold water in a large saucepan. Bring to a boil and cook, uncovered, over medium heat for 2 minutes. Remove from the heat, cover the pan, and let the beans soak for 1 hour. Drain the beans and use in any preparation. The beans may be kept refrigerated in an airtight container for up to 3 days. Freeze the cooked beans for up to 2 months.

Ingredients

• 2 tablespoons vegetable oil
• 2 large white onions, finely chopped
• 4 cloves garlic, minced
• 2 jalapeño peppers, seeded and finely chopped
• ½ teaspoon ground allspice
• 1 teaspoon ground cumin
• 4 cups presoaked black beans (see savvy)
• 1 bay leaf
• 4 cups vegetable or chicken broth
• Salt and freshly ground black pepper

Instructions

heat the oil in large skillet over medium-high heat.

add the onions, garlic, jalapeños, allspice, and cumin and sauté until the onion are softened.

transfer the contents of the skillet to the insert of a 5-to 7-quart slow cooker and add the beans, bay leaf, and broth.

cover the slow cooker and cook on high for 3 hours or on low for 6 hours. Season with salt and pepper. Remove the bay leaf before serving.