Caribbean Black Bean Soup with Pumpkin
French & Creole Cuisines Blend in a Budget-Friendly 1-Dish Meal
Nov 3, 2009
The French began to colonize the Caribbean in the late sixteenth century in an attempt to break up Spain’s dominance of the waterways from gold-rich Mexico to the Atlantic route home. What started as a political strategy of Caribbean settlement found an unforeseen economic angle in the early 1600s when the colonials learned to cultivate sugar on a large but labor-intensive scale. The need for laborers stimulated the Atlantic slave trade, which supplied African slaves to French, British, and Dutch Caribbean colonial planters.
In keeping with what it saw as its colonial "mission," France in 1946 declared Martinique, Guadeloupe, and of French Guiana as départements outre-mers (DOMs), overseas departments of France. This status guaranteed the population of the French Caribbean the same rights and privileges that the citizens of France enjoy.
Blending Cultures and Cuisines
Creole cuisine is a result of the blending of the cultures of French, Indian and African traditions seasoned with exotic spices and usually served with native fruits.
Nearly every island in the Caribbean has its own version of black bean soup. The meat in these recipes are strictly a condiment and, indeed, some versions will suit vegetarian sensibilities. The chicken in this version, depending on the locale, might as easily replaced by ham or ham hock or even fish. Like most soups this recipe a great meat stretcher. A quarter pound of chicken feeds ten!
Beans are a great source of protein and fiber. Unfortunately, many people avoid them because of their reputation as “repeaters.” Those who suffer this unpleasant side effect will benefit from following the instructions for using dried beans instead of canned.
Caribbean Black Bean Soup with Pumpkin or Squash Recipe
Yield: 10 servings
Ingredients:
1 1/2 cups chopped yellow onions
- 1/4 cup butter
- 1/4 cup carrots, diced
- 1 ½ cups finely chopped pumpkin or other squash or sweet potato
- 4 cloves garlic, crushed and finely chopped
- 3 15 oz cans black beans, rinsed and drained (see note on Using Dried Beans)
- 1 16 oz can diced tomatoes
- 4 cups chicken stock
- ½ red pepper, seeded and chopped
- Corn kernels cut from two fresh ears, or 8 ounces frozen corn
- 1/4 pound chicken tenders, cut in small cubes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons sherry vinegar
- Cubed avocado and chopped fresh cilantro for garnish
Method:
- In a large saucepan, sauté the onion in the butter over medium heat.
- When the onions turn slightly soft and translucent, add the chopped pumpkin and garlic. Continue cooking, stirring occasionally, for 5 minutes.
- Add the black beans, tomatoes, beef stock, corn, Bayonne ham, salt, and pepper; bring to a simmer and cook the soup for 15 minutes.
- The soup is finished cooking when the corn is tender and cooked through; test occasionally and be careful to avoid overcooking it.
- Remove the pan from the heat and stir in the sherry vinegar; serve hot.
Using Dried Beans
Rinse the beans and soak overnight in 4 quarts of water. Drain and pick over. Rinse once more. And set aside. Resist the temptation to use the rinsing water in the soup recipe. Soaking and rinsing leaches out the enzyme in beans that causes gas.
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