• Servings 6
  • Prep 20 min
  • Cook 2 hours min
  • Cuisine
  • Skill Level

Trinidad Black Bean Soup


  • 1 lb black beans
  • 1/2 lb corn beef or pigs tails
  • 1 medium onion chopped
  • 2 cloves garlic, crushed
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme or 1 tsp dried
  • 2 stalks celery with leaves, chopped
  • 4 scallions, chopped, white and green parts
  • 1 bay leaf
  • 6 cups chicken stock
  • kosher salt and fresh cracked black pepper to taste
  • 1 hot pepper, chopped


  • Soak the beans overnight in cold water.
  • Drain, and discard the water.
  • Put the beans into a large sauce pan or stock pot.
  • Add the corned beef or pig tails, the onion, garlic, parsley, thyme, celery, scallions, bay leaf, chicken stock and pepper.
  • Bring to a boil, lower the heat, cover and simmer until the beans are very tender, about 2 hours.
  • Discard the bay leaf, remove the corn beef, or the pigs tail.
  • Puree the soup in an electric blender, or in a food mill.
  • Return the soup to the sauce pan, and taste for seasoning.
  • You may return the corn beef and pigs tails if desired.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.