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.




20 min


2 min


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