how to do haitian bean soup?

Question

would like to know how to do a tasty haitian bean soup(red beans or black once)

Answer 1

Black Bean Soup Recipe
A hearty soup made with lots of vegetables and black beans.

Ingredients
- 2 pounds dried black beans
- 2 onions, large
- 1/2 cup olive oil
- 2 garlic cloves, large
- 2 carrots
- 2 celery stalks
- 1 sweet red pepper
- 1 green pepper
- 4 cups vegetable broth
- 2 cups water from the beans (may need to add more)
- 2 1/2 teaspoons coriander seeds
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons salt (to taste)
- 3/4 cup fresh orange juice
- 2 bay leaves
- 6 ounces tomato paste
- 1 teaspoon hot sauce

Container: 8 quart soup pot
Servings: 12
Serving Size: 1 cup
Prep Time: 45 minutes
Cook Time: 2 hours
Directions

* First rinse and sort the dried beans. Use the quick soak method for preparing the black beans to speed up the prep time, following the directions on the bean container for cooking and saving the water the beans were cooked in.
* Peel the carrots and seed the peppers. In the food processor, use the steel blade to chop all the vegetables - carrots, onions, garlic, peppers, and celery.
* In a large skillet, heat the oil and sauté the vegetables for about 7 minutes or until the onions are soft. Add to the vegetable mixture the garlic, coriander, cumin, dry mustard and chili powder. Cook an additional minute stirring constantly.
* Transfer these ingredients into an 8 qt. soup pot. To the vegetables add the 2 pounds of cooked beans, liquid from the beans, canned vegetable broth, salt, bay leaves, orange juice, coridander seed, ground cumin, dry mustard, and vinegar.
* Simmer until soup is thick, about 2 hours.
* Remove the bay leaves and add the tomato paste. Add the hot sauce to taste. Serve. Garnish with feta cheese and salsa.

Answer 2

Im not sure if i gave you the right recipe but you can try this:)

Bean Soup

1 lb dried white kidney beans, or
4 can cannellini beans (20 oz ea)
6 oz pancetta or very lean bacon, finel, y diced
1/4 cup olive oil
1 cup finely chopped red onion
1 cup finely chopped celery
1 tbsp minced fresh sage, -=or=- dried sage
1 tsp salt
1 tsp pepper
1 1/2 qt chicken stock
2 cup ditalini or any short tubular pasta
1 tsp salt
2 tbsp minced parsley
1 freshly grated romano cheese =or=-, parmigiano cheese

IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover and bring to a boil. Simmer beans and cook until tender, about 1 hour.

In an 8-quart pot, saute the pancetta in olive oil until soft. Add onion and celery and saute, stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add chicken stock, cover and bring to a boil.

Drain the beans, add to soup, cover and simmer 30 minutes.

Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley before serving and sprinkle with grated cheese

Answer 3

here, use this website. It has everything.