Cuban Black Bean Soup

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Modified from: Mrs. Garcia's Black Bean Soup.

  • 1 pound dried black beans

Soak overnight in plenty of cold water. Rinse thoroughly, place in pot with at least an inch of cold water.

  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 ham bone or smoked ham hock
  • 1/2 cup olive oil (I omit this to reduce the fat content: it can be added individually at serving time.)
  • 1 tsp salt
  • 1 tsp black pepper

Add these to the beans, boil quickly, then simmer covered for 4 or 5 hours. You may need to add more water: check every hour.

When the beans are quite soft and thickening the soup, pull out the pork, remove the bones, and put the chopped meat back in.

  • 1/3 cup white or cider vinegar
  • 2 tsp ground cumin

Stir these in and simmer 15 more minutes.

To garnish:

  • Chopped red pepper (I add this and heat through before serving.)
  • Sour cream
  • Chopped raw onion

Serve over rice, and accompany with fried sweet plantains.

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