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Ingredients
1 pound black beans
Water to cover
1 large peeled onion stuck with two whole cloves
2 carrots, sliced
3 celery stalks, chopped
Herb bouquet (thyme and parsley sprigs and bay leaf tied in cheesecloth)
½ teaspoon ground allspice
¼ teaspoon ground mace
2 garlic cloves, chopped (green part removed)
1 fresh chili pepper, seeded and chopped
Coarse salt and freshly ground pepper to taste
½ pound shredded collard greens or kale
Creme fraiche for garnish
Lemon slices for garnish
Dark rum for garnish
Nutritional analysis per serving (8 to 10 servings)
32 grams carbs; 173 calories; 1 gram fat; 9 grams fiber; 223 milligrams sodium; 11 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the beans overnight in cold water to cover in a large saucepan. When you are ready to cook the beans, add the onion and other vegetables, the herb bouquet, allspice, mace, garlic and chili. Simmer gently for an hour to an hour and a half, adding salt and pepper after a half hour's cooking.
- Step 2
Remove the herb bouquet from the soup and the cloves from the onion. Then puree the soup in a food processor, doing it in batches. Return the puree to the saucepan, bring the puree to a boil and correct the seasoning. Add the greens and heat them through until they are wilted.
- Step 3
To serve, pour the soup into heated individual bowls. If you so desire, each serving can be garnished with a dollop of creme fraiche along with a lemon slice and a teaspoon of dark rum.
Private Notes
Comments
I didn’t purée the soup before adding the greens and it ended up being more like a stew. Didn’t have whole cloves so I used a pinch of ground cloves instead. Nice change of seasoning from the usual cumin, coriander and cilantro.
I didn’t purée the soup before adding the greens and it ended up being more like a stew. Didn’t have whole cloves so I used a pinch of ground cloves instead. Nice change of seasoning from the usual cumin, coriander and cilantro.