Caribbean Bean Soup
Soups • Caribbean
Description
The pork belly can be replaced with any meat; everything is done quickly except for the beans. There can be various serving variations, depending on personal preference.
Ingredients
- Dried lima beans 20 oz
- Onion 2 pieces
- Carrot 2 pieces
- Celery stalk 2 pieces
- Dried Rosemary 1 tablespoon
- Salted pork belly 3 pieces
- Medium-dry sherry 5 fl oz
- Toasted Cumin Seeds 1 tablespoon
- Canned Tomatoes (Pelati) 2 cans
- Lemon ½ piece
- Shallot 0 oz
- Avocado 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Ground coriander to taste
- Mild Chili Spice to taste
Step-by-Step Guide
Step 1
Soak the beans in cold water for 4 hours.
Step 2
Tie the spices into a bundle with a long piece of string.
Step 3
In a skillet, gently sauté the diced carrot, onion, and celery from the bundle in olive oil.
Step 4
Drain the beans and cover them with fresh cold water so that it is 5–8 cm above the surface of the beans. Bring to a boil, cook for 10 minutes over medium heat, then reduce the heat and simmer for 2–3 hours until the beans are tender.
Step 5
Add salt to the beans when they become soft. Add the sautéed vegetables and the herbs with the pork belly, season with oregano and cumin. Add the sherry, lemon juice, and tomatoes. Season to taste with salt and freshly ground pepper.
Step 6
Bring the soup to a boil, reduce the heat, and simmer for about 30 more minutes. Mash some of the beans against the side of the pot with a spoon to thicken the soup.
Step 7
Dice the avocado and shallot, and chop the coriander and chili.
Step 8
Remove the bundle of herbs and serve the soup topped with pieces of avocado, shallot, and chili, as well as chopped coriander. Drizzle each serving with lemon juice.
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