Calypso Black Bean Soup Food

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CALYPSO BLACK BEAN SOUP



Calypso Black Bean Soup image

This is a spicy, fruity black bean pureed soup that goes well with a small scoop of sour cream

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 2h5m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 sweet onion, minced
1 clove garlic, minced
1 red bell pepper, seeded and diced
2 (15.5 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1 banana, peeled and sliced
1 ½ teaspoons ground cumin
½ teaspoon ground ginger
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 (15 ounce) can light coconut milk
2 cups vegetable broth
salt and pepper to taste
½ cup sour cream, for garnish
½ cup chopped red bell peppers, for garnish

Steps:

  • Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
  • Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 31.1 g, Cholesterol 6.3 mg, Fat 10.2 g, Fiber 9.4 g, Protein 8.6 g, SaturatedFat 5.1 g, Sodium 563.9 mg, Sugar 7.1 g

CALYPSO BEANS, TOMATO AND POBLANO STEW



Calypso Beans, Tomato and Poblano Stew image

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 bay leaf
1 ham hock
1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained
1 tablespoon ground cumin
3 canned chipotle peppers in adobe sauce
4 poblano chiles, roasted, seeded and chopped
4 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves
Kosher salt and freshly ground black pepper
Lime wedges, for garnish

Steps:

  • In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.

CALYPSO BEEF SOUP (NUEVO LATINO BEEF DISHES)



Calypso Beef Soup (Nuevo Latino Beef Dishes) image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 cups water or ready-to-serve beef broth
1 can (15 1/2 ounces) black-eyed peas, rinsed, drained
1 can (13 1/2 ounces) light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
3 tablespoons freshly chopped thyme leaves
Salt and freshly ground black pepper

Steps:

  • Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
  • Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, to taste.

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