Jamaican Chef Ajeen Beckford Black Bean Soup Recipes

JAMAICAN CHEF AJEEN BECKFORD BLACK BEAN SOUP

A soup with a magic like no other. i really would like to see chef Ajeen and Gordon Ramsey face off or Bobby Flay. Mellisa from New York

Provided by GOOD FOODS

Categories < 4 Hours

Time 1h15m

Yield 4 4qt, 8 serving(s)

Number Of Ingredients 16

Jamaican Chef Ajeen Beckford Black Bean Soup image

Steps:

Combine the beans and stock and bring to a simmer, covered, for 2 hours.
Remove half of the beans from the pot. Puree and then return to the pot.
Add the remaining ingredients and simmer, covered for 1 hour.
Serve with cilantro sour cream.

Nutrition Facts : Calories 628.8, Fat 25.4, SaturatedFat 9.7, Cholesterol 58.7, Sodium 2029.1, Carbohydrate 63.7, Fiber 11.2, Sugar 11.2, Protein 37.5

Ingredients

1 lb dried black beans, washed
4 quarts chicken stock
8 ounces diced smoked bacon
6 ounces diced onions
6 ounces diced carrots
6 ounces diced celery
1 1/2 finely minced garlic
1 teaspoon ground cumin
3 tablespoons chili powder
1/3 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon pepper
8 ounces sour cream
1 bunch chopped cilantro
1 ounce lime juice
3 ounces diced tomatoes

JAMAICAN HAM AND BEAN SOUP

Homemade ham and bean soup with a taste of Jamaica can be on your dinner table in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 14

Jamaican Ham and Bean Soup image

Steps:

In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
Stir in refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Stir in ham, olives and lime juice. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 55 mg, Fat 1, Fiber 8 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 2720 mg, Sugar 8 g, TransFat 0 g

Ingredients

1 tablespoon vegetable oil
1/3 cup frozen chopped onion
2 cans (16 oz each) Old El Paso™ refried beans
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 can (11 oz) white shoepeg corn, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/2 cup Old El Paso™ Thick 'n Chunky salsa (any variety)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon Jamaican jerk seasoning (dry)
1 lb lean cooked ham, cut into 1/2-inch pieces
1 can (2 1/4 oz) sliced ripe olives, drained
1/3 cup lime juice
6 tablespoons sour cream
6 lime slices, if desired

JAMAICAN HAM AND BEAN SOUP

"Island vacation in a bowl" might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings (2-3/4 quarts).

Number Of Ingredients 13

Jamaican Ham and Bean Soup image

Steps:

In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.

Nutrition Facts : Calories 312 calories, Fat 9g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 2211mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 9g fiber), Protein 20g protein.

Ingredients

1 small onion, chopped
1 tablespoon canola oil
3 cups cubed fully cooked ham
2 cans (16 ounces each) vegetarian refried beans
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained
1 can (7 ounces) white or shoepeg corn, drained
1 can (4 ounces) chopped green chiles
1/2 cup salsa
1 teaspoon Caribbean jerk seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup lime juice
Sour cream and lime slices

JAMAICAN CHEF AJEEN BECKFORD CRAB CAKES

Make and share this Jamaican Chef Ajeen Beckford Crab Cakes recipe from Food.com.

Provided by GOOD FOODS

Categories Crab

Time 20m

Yield 15 2 oz, 15 serving(s)

Number Of Ingredients 12

Jamaican Chef Ajeen Beckford Crab Cakes image

Steps:

Keep the crab meat lumps as large as possible.
Place the cram in a pot and reduce by ½. Chill well.
Sauté the peppers in a little clarified butte. Add the scallion and sweat briefly.
Combine all of the above with the balance of the ingredients. NOTE: only about 3oz of the breadcrumbs will be used at this stage.
Using a mold form the cakes.
Place the cakes in the rest of the breadcrumbs. Press lightly. Reshape if necessary.
Fry the cakes in clarified butter until golden brown. Turn only once. Drain on paper towel.

Nutrition Facts : Calories 124.4, Fat 5.2, SaturatedFat 2.8, Cholesterol 40.9, Sodium 388, Carbohydrate 10.5, Fiber 1, Sugar 1.4, Protein 8.8

Ingredients

1 lb crabmeat
6 ounces 35% cream
2 ounces finely diced red peppers
2 ounces finely diced green peppers
as needed clarified butter
1 bunch sliced scallion
6 ounces fresh breadcrumbs
tt salt and pepper
1 tablespoon Dijon mustard
5 tablespoons grated parmesan cheese
3 tablespoons cajun seasoning
1 egg, slightly beaten

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