Jamaican Jerk Black Bean Soup

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You may not be able to tell from my social media, but I’m a super lazy cook.  I don’t like being in the kitchen at all so I like to come up with recipes that taste delightful but don’t require me to spend a lot of time in the kitchen.

I get a lot of my meal inspiration from Instagram. Recently Myleik Teele made a Coconut & Lime Black Bean soup.   She always posts the most amazing dishes and I always try to figure out how to veganize it.    My taste buds were turning so I decided to make something similar.

For this recipe you’ll need:

1 bag of dry black beans (follow instructions for soaking beans) or 4 cans of black beans (rinsed to reduce sodium)
2 cans of full fat coconut milk
1 cup of vegetable broth
1 cup of water
Juice from 1 lime
1 jar of Grace Jamaican Jerk Paste (I use the mild but feel free to use the spicy, but BEWARE! it packs a mean punch)
1 bunch of cilantro chopped
1 medium red onion chopped
1 red bell pepper chopped

Instructions:

In a large pot pot add the beans, coconut milk,  and broth. The beans should be completely covered by the liquid.  If it’s not, add the cup of water.   Let it cook on low for about an hour if using canned beans or 2 hours if using dry beans (you’ll have to keep checking the dry beans frequently to ensure they are tender).

Once the beans are tender, take about 1 1/2 cups and place into a blender.  Blend until smooth and then stir back into the pot.  This makes the soup a bit thick.

Starting with 1 hearty tablespoon, stir in the Jamaican Jerk paste.  I use about 4 hearty tablespoons.  I typically taste the soup each time I scoop in the paste to see if its flavored to my liking.  Feel free to use as much or as little as you want.

Stir in the cilantro, onions, lime juice and peppers  and cook on low for another 20 minutes and… VOILA.

When I prepped the dish in my lunch bowls, I topped it with a little extra raw cilantro, onions and bell peppers for garnish.

In addition to the soup, I fried some ripe plantains to pair with it.  This recipe made enough soup to have for my lunch for five days.  When I got a little bored with the dish i made some rice and mixed the soup with it and added some fresh habanero peppers.

Until Next Time…
@myproductaddiction

 

 

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