The black, or turtle bean, has a distinctive flavor and is popular in tropical cooking. The soup should be rich mahogany brown when completed.
1 lb dried black beans, soaked overnight
¼ cup (½ stick) butter
3 tbs olive oil
1 large onion, chopped
2 garlic cloves, chopped
4 cups good chicken broth
4 cups water
3 ribs celery, thinly sliced
1 tsp fresh thyme leaves
1 tbs parsley, minced
1 bay leaf
1 tsp allspice
½ tsp turmeric
2 tsp or to taste cumin
½ tsp taste cayenne pepper
½ tsp salt and freshly ground pepper to taste
4 tbs sherry peppers sauce or to taste
¼ cup Goslings Black Seal Rum
Chopped hard cooked egg, chopped onion and slices of banana for garnish
In a pot large enough to hold all the ingredients sauté the onions and garlic in the olive oil and butter until golden. Add the beans, celery, thyme, parsley, bay leaf, and stir a few times to warm them all up. Pour on the water and broth and bring to a boil. Simmer three hours until tender. Add the allspice, turmeric, cumin, cayenne, salt and pepper and cook another five minutes.
Now add the Black Seal Rum and sherry peppers sauce and cook another five minutes. Remove from the heat and purée somewhat less than half the beans. Return them to the pot adding more broth if it becomes too thick. Garnish with chopped hard cooked egg, chopped onion and a couple of banana slices.
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