I was looking over my good friend SophiaLaurel Catering’s menu yesterday when one thing struck me; a Caribbean-inspired Pineapple and Black Bean Soup.
Now, I love black beans and I love pineapple even more, so the combination of the two of them had my salivating at my computer. I’ve been putting pineapples in savoury dishes a lot more lately and this was the best of them all.
Simple, hearty and full of good stuffs, this is a comforting but refreshing dish that will please the whole family.
1 large white onion, chopped
3 cloves garlic, crushed
1 small red chili, chopped; aji chombo if you can get them, but only use 1/2
1/2 teaspoon paprika
1/2 teaspoon cumin
2 cans black beans, drained
1 can whole tomatoes
1/2 cup pineapple juice
1/4 cup water
juice of 1 lime
2 cups chopped pineapple
1 spring onion, chopped
oil (coconut is preferable)
Fry the onion, garlic and chili in a little oil until the onions are translucent
Add the paprika and cumin and stir, then add in the black beans and stir well
Add in the tomatoes, pineapple juice, water and lime juice, and bring to the boil
Bring down to a simmer, stirring often, and cook for 15 minutes
Remove from the heat and stir in the chopped pineapple, leaving it in the soup for a few minutes to warm up
Season and serve, topping with the spring onion
This is the kind of soup that can work for lunch or dinner, especially when accompanied by home home made tortilla chips; just grill some good quality tortillas and chop them into chip size!
Completely gluten-free and cheap and chips to make, this is a dish that’s fun for all the family and might even overturn some of those “fruit doesn’t belong in a savoury dish” opinions too!