I recently received a pressure cooker as a gift and have been loving the ability to cook beans quickly! It truly is amazing.
Caribbean Black Bean Soup with Fried Green Bananas
A flavorful black bean soup served with fried green bananas. The bananas were an awesome compliment. They literally tasted like french fries! We were going to make plantains but the stores were out and this was a wonderful substitution.
- 1 head of garlic
- 1-2 T olive oil, plus extra for drizzling garlic cloves
- 8 oz dried Black Valentine beans, cooked (reserve broth)
- Cinnamon Stick
- 1 large sweet potato, peeled and chopped
- 1 large red onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 jalapeno, chopped, optional
- zest of 1 lime
- 2 T fresh ginger, peeled and minced
- 1 1/2 t ground cumin
- 1 t dried Mexican oregano
- 1/2 t cayenne pepper
- 1 15-oz can fire roasted tomatoes
- 2-3 cups stock
- salt and pepper to taste
- sour cream
- Green Bananas
- High Heat Oil, I used safflower
- Cook beans, I added a cinnamon stick to the pressure cooker
- Roast Garlic.
- In the meantime, heat a large, heavy soup pot on medium high heat. Add the oil and heat. Add the onions, carrots, sweet potato, celery and jalapeno, if using. Cook, stirring occasionally, for 10 minutes. Add half the lime zest, mix well, and continue to cook for another 10 minutes. Sprinkle with salt to encourage caramelization. Add a bit of water to the pot if the veggies start to scorch, mine did not. Once carmelized (~20 min), add the ginger, cumin, oregano and chili powder and stir briefly.
- Add the beans with their broth and cinnamon stick, the can of tomatoes, the stock, the roasted garlic, and the rest of the lime zest to the pot. Stir and bring to a boil. Reduce the heat to maintain a simmer and let simmer for 20 minutes, to allow the flavors to blend and soup to thicken.
- Peel the bananas, not an easy task, and cut into ‘fries’.
- Heat oil in a skillet and fry until golden brown.
- Sprinkle with salt