Ingredients
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1
-
3/4
-
1/2
-
1
-
1
-
1 1/2
-
3/4
-
3/4
-
1/4
-
1
-
2
-
1
-
1/2
-
2 1/4
-
1
Directions
Caribbean Eggplant and Black Bean Soup,From my Jenn-Aire cookbook and posted for ZWT3.,Absolutely gorgeous dish! I cooked this in the slow cooker/crockpot on high for 8 hours – the beans take a lot of time when you put them in raw!! I added a litre of stock to compensate for the uncooked beans, and all the liquid was absorbed by the time it was all cooked. Will definitely come into my list of favourites!!,We really enjoyed this dish and would have to agree that it is more a stew than a soup ~ this was flavorful with a different twist. My family loves black beans, peppers, and celery in any stew ~ I added a small sweet onion right out of the garden and some baby white eggplant. used the orange juice option, and with the lime and cumin, allspice and oregano and honey, it made for a slightly sweeter flavor. I also subbed Rotel tomatoes with lime for the tomato puree. Hot pepper sauce added a bit of a kick that was not too hot, but had just a bit of bite:) I served this over brown rice and it was a very filling and enjoyable Caribbean meal. Thanks Julie B’s Hive, made for ZWT5, Bodacious Brickhouse Babes.
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Steps
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1
Done
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In a 5-Quart Dutch Oven, Heat the Oil Over Low Heat. Add Green Pepper, Celery, Garlic, and Carrots; Cover and Cook, Stirring Occasionally, For 8 Minutes or Until the Vegetables Are Soft. Stir in the Cumin, Allspice, Oregano, and Salt and Cook For 2 Minutes. |
|
2
Done
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Add the Tomatoes (break Them Up) and Sherry, Honey, and the Lime Rind. Bring to a Boil, Cover, Cook For 15 Minutes. Add Eggplant and Cook, Covered, For 10 Minutes or Until Tender. Stir in the Beans and Red Pepper Sauce and Cook Just Until Heated Through. |
