Caribbean black bean and sweet potato soup

6 steps · 45 min total

1. 01

   Soak the Beans

   Rinse the turtle beans thoroughly, then place them in a large bowl. Cover the beans with about 4 inches of water and let them soak overnight, or for at least 8 hours. Once soaked, strain and rinse the black beans again.
2. 02

   Heat the Oil

   In a large soup pot, warm the coconut oil over medium heat.
3. 03

   Sauté Aromatics

   Add the chopped onion and jalapeño to the hot oil. Sauté for about 10 minutes, stirring occasionally, until they've softened.
4. 04

   Simmer Beans and Spices

   Stir in the soaked black beans and vegetable broth. Add the ground ginger, allspice, thyme, and sea salt.

   Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Let it cook for 1 hour 30 minutes, or until the beans are starting to soften.

5. 05

   Add Sweet Potatoes

   Add the sweet potatoes and brown sugar to the pot. Continue to simmer for an additional 30 minutes, until both the beans and sweet potatoes are tender enough to mash easily with a spoon.
6. 06

   Thicken and Finish

   Carefully scoop about 1 cup of the cooked soup into a blender and purée it until smooth. Pour the puréed soup back into the pot; this will help thicken the soup without making it entirely smooth.

   Stir in the chopped cilantro and green onion. Taste and adjust the seasoning with salt and pepper as needed.