Stewed Trinidadian Black Bean Soup with Caribbean Spices
A hearty Caribbean black bean soup simmered with aromatic herbs and island spices for a comforting and flavorful meal. This caribbean-inspired soups (vegetarian) ready in about 100 minutes pairs dried black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried black beans
- 6 cups water
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 whole, pierced scotch bonnet pepper
- 3 sprigs fresh thyme sprigs
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- 2 tbsp chopped scallions
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup dried black beans under cold water and soak overnight or for at least 6 hours. Drain before cooking.
- Step 2: In a large pot, combine the soaked beans with 6 cups water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 45 minutes until beans are tender.
- Step 3: Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sauté for 5 minutes until onions are translucent and garlic is fragrant.
- Step 4: Add the sautéed onion and garlic mixture to the pot with beans. Stir in 1 whole pierced scotch bonnet pepper, 3 sprigs fresh thyme, 1 tsp ground cumin, 1/2 tsp ground allspice, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for another 30 minutes until flavors meld.
- Step 5: Remove the scotch bonnet pepper and thyme sprigs, then use an immersion blender to partially puree the soup, leaving some beans whole for texture.
- Step 6: Stir in 1 tbsp fresh lime juice, 2 tbsp chopped scallions, and 2 tbsp chopped fresh cilantro. Adjust seasoning with additional salt if needed and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stewed Trinidadian Black Bean Soup with Caribbean Spices take to make?
Total time is about 100 minutes (10 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stewed Trinidadian Black Bean Soup with Caribbean Spices?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Stewed Trinidadian Black Bean Soup with Caribbean Spices?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stewed Trinidadian Black Bean Soup with Caribbean Spices for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stewed Trinidadian Black Bean Soup with Caribbean Spices vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
