Jamaican Black Bean Soup
Well, that’s what the recipe calls it. I don’t know what makes it Jamaican, but it was delicious, and having just come home from the Caribbean, Jamaican sounded appropriate.
I ended up making this soup in a huge rush, not quite realizing how long it would take. I did, however, manage to get it done, only undercooking the beans a small amount. There was a fair amount of prep, as you can see:
The apples were a very interesting touch, I thought, and using dried rather than canned beans really did give the soup some nice texture.
What I did screw up a little was the cilantro cream. Because of my hurry, I just threw the cilantro, lime juice, and sour cream in the food processor. This made for a very loose and soup cream, rather than the thick consistency one expects from sour cream. Nonetheless, it was delicious. We ate it with a loaf of really delicious sourdough bread, and I happily had it for lunch once and dinner twice more.
The week of soup rolls on!
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I can’t believe you left out your hilarious joke! You said maybe it was Jamaican in the sense of:
“Whajamaican’? Jamaican black bean soup?”
Which I thought was quite clever.