Black beans are a staple in the Caribbean, and this soup is one of my favorite iterations. The jalapeno gives it a bit of heat, and a splash of rum adds a smoky note.
SERVES 8
INGREDIENTS:
- 4 tablespoons canola oil
- 1 large red onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, seeded, deribbed, and chopped
- 1 medium yellow bell pepper, seeded, deribbed, and coarsely chopped
- 1 small jalapeno pepper, seeded, deribbed, and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 cup dark rum
- 2 cups black beans, pre-soaked and drained
- One 15-ounce can chopped tomatoes, drained
- 8 cups chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the onion, garlic, bell peppers, jalapeno, cumin, and oregano and sauté for 4 minutes, or until the vegetables begin to soften. Stir in the rum and bring to a boil. Add the black beans, tomatoes, and stock and drizzle with the remaining 2 tablespoons of oil. Lock the lid in place and cook at high pressure for 20 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Taste the soup for seasoning, add salt or pepper if necessary, and serve.
