Adobo Black Bean Soup with Moroccan Spiced Shrimp and Tomato Bruschetta

Updated: Jan 10

Dreaming of Island Flavors

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from July 2020 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Summer 2020.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

One of the best ways to jazz up veggies (or any recipe!) is to use herbs and spices! They add a sensational and easy pop of flavor that can elevate the most simple and humble piece of produce! - Pam Smith, RDN

Adobo Black Bean Soup


Yields: 8-10 Servings


Ingredients

  • 2 teaspoons extra virgin olive oil

  • 3/4 cup red onion, diced

  • 1/2 cup sweet bell peppers, diced

  • 1/2 jalapeño, stemmed, seeded, and minced

  • 1/2 cup celery, diced

  • 2 teaspoons P.S. Flavor!™ Adobo Kitchen

  • 1 teaspoon P.S. Flavor!™ Creole Kitchen

  • 2 tablespoons garlic, minced

  • 1 tablespoon sherry vinegar

  • 1 bottle (12 oz.) ale or craft beer

  • 1 cup chicken stock

  • 2 teaspoons Cholula Green Pepper hot sauce

  • 4 cans (15 oz. each) black beans

  • 1/4 cup chopped cilantro, plus sprigs for garnish

  • 1/2 lime, juiced and zested

  • Light sour cream and Cholula Green Pepper hot sauce, for garnish


Method

  1. Place large stockpot on medium heat; add oil and then add the onion, peppers, and celery. Sauté for approximately 2 minutes. Add the seasonings and garlic; sauté for another 30 seconds. Add the sherry vinegar and stir well to deglaze.

  2. Add the beer, chicken stock, and green pepper sauce, and bring to a simmer.

  3. Add 3 cans of beans with their juice and bring back to a boil for another 5 minutes.

  4. Using a handheld kitchen immersion blender, purée the soup until smooth. If you only have a stand blender, blend the hot liquid carefully, tightly holding the lid with a kitchen towel, and add back to pot when smooth.

  5. Drain the remaining can of beans and add to soup; bring back to a boil.

  6. Turn off heat and stir in chopped cilantro, lime juice and zest. Season to taste with more Adobo Kitchen or Creole Kitchen, if desired.

  7. Serve hot with sour cream and green pepper sauce (I like to mix together and drizzle in zig-zag across soup). Garnish with cilantro sprigs.




 

Moroccan Spiced Shrimp and Tomato Bruschetta


Ingredients

  • 1 1/2 cups tomatoes, small diced (about 2 medium tomatoes)

  • 1/2 cup red and/or yellow sweet bell peppers, small diced (about 1 pepper)

  • 1/2 cup European cucumber, small diced (about ½ cucumber)

  • 1/2 cup red onion, small diced (about 1/2 small onion)

  • 1 tablespoon minced garlic (about 4 cloves)

  • 1 tablespoon P.S. Flavor!™ Moroccan Spice

  • 1 tablespoon capers, rinsed and chopped

  • 2 tablespoons fresh basil, chiffonade

  • 2 tablespoons balsamic vinegar

  • 2 1/2 tablespoons extra virgin olive oil

  • 1 lemon, juiced and zested

  • 1 pound U 36/40 shrimp (preferably American wild caught), peeled and deveined

  • 1/2 cup of your favorite hummus

  • Drizzle of Balsamic Syrup*

  • Crumbled feta cheese, for garnish

  • Fresh basil leaves, for garnish

  • 1 baguette, thinly sliced (1/4 inch) on a bias

  • Olive oil for brushing baguette

Method

  1. Mix together tomatoes, peppers, cucumber, onion, garlic, ½ tablespoon Moroccan Spice, capers, basil, balsamic vinegar, 2 tablespoons olive oil, lemon juice and zest. Cover and refrigerate for an hour, if possible, to marry flavors.

  2. Season shrimp with remaining 1/2 tablespoon Moroccan Spice. Add remaining ½ tablespoon olive oil to a large nonstick skillet. Add the seasoned shrimp, and pan sear on one side till beginning to brown, turn and finish on other side. Add juice of ½ lemon. Remove from pan, and quarter each shrimp into a thumbnail size.

  3. Heat a grill pan or cast iron skillet to high. Lightly brush baguette slices with olive oil and place on pan. Grill, turning once, until well toasted on both sides, about 2-3 minutes per side. Place on serving plate and set aside until ready to serve.

  4. Spoon tomato salad into shrimp until about a ½ and ½ proportion, reserving remaining tomato salad for a later use.

  5. Smear each garlic toast with about a tablespoon of hummus. Spoon tomato shrimp salad atop hummus and drizzle with Balsamic Syrup. Sprinkle all with crumbled feta, and garnish each with basil leaves.




 


Grocery List


SEAFOOD 1 pound U 36-40 shrimp (preferably American wild caught), peeled and deveined

PRODUCE 2 red and/or yellow sweet bell peppers

1 jalapeño

Celery

1 bulb garlic

Cilantro

1 lime

1 lemon

2 medium tomatoes

1 European cucumber

1 large red onion

Basil


DAIRY

Light sour cream for garnish

Feta cheese


MISCELLANEOUS

1 tablespoon capers

1 tablespoon sherry vinegar

1 bottle (12 oz.) ale or craft beer

4 cans (15 oz. each) black beans

1 bottle Cholula Green Pepper hot sauce

Hummus

1 baguette

CHECK YOUR PANTRY FOR Extra virgin olive oil

1 cup chicken stock

Balsamic vinegar


P.S. FLAVOR!™ SPICES Adobo Kitchen

Creole Kitchen

Moroccan Spice




 


Prep Sheet

EQUIPMENT Cutting board

Chef’s knife

Measuring cups and spoons

1 large bowl

1 small bowl

Mixing spoon

Immersion blender

Large stock pot

Nonstick skillet

Grill pan, cast iron, or non-stick skillet

Pastry brush

Tongs or large cooking spatula

Citrus zester and juicer, if available

Squeeze bottle, optional

Tasting spoons

Bowl, plate, or platters for serving


PRE-PREPPED INGREDIENTS 1 cup red and/ or yellow sweet bell peppers, diced (about 2 peppers)

1/2 jalapeño, stemmed, seeded, and minced

1/2 cup celery, diced

3 tablespoons garlic, minced (about 12 cloves)

1/4 cup chopped cilantro, plus sprigs for garnish

1/2 lime, juiced and zested

1 1/2 cups tomatoes, small diced (about 2 medium tomatoes)

1/2 cup European cucumber, small diced (about ½ cucumber)

1 1/4 cup red onion, diced (about 1 large onion)

1 tablespoon capers, rinsed and chopped

2 tablespoons fresh basil, chiffonade, plus whole leaves

1 lemon, juiced and zested

1 pound U 36/40 shrimp (preferably American wild caught), peeled and deveined

1 baguette, thinly sliced (1/4 inch) on a bias


INGREDIENTS TO HAVE READY 2 teaspoons P.S. Flavor!™ Adobo Kitchen

1 teaspoon P.S. Flavor!™ Creole Kitchen

1 tablespoon P.S. Flavor!™ Moroccan Spice

4 tablespoons extra virgin olive oil

1 tablespoon sherry vinegar

1 bottle (12 oz.) ale or craft beer

1 cup chicken stock

2 teaspoons Cholula Green Pepper hot sauce, plus more for garnish

4 cans (15 oz. each) black beans

Light sour cream, for garnish

2 tablespoons balsamic vinegar

1/2 cup hummus

Balsamic Syrup

Crumbled feta cheese

Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!






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