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Cuban Black Bean Soup recipe -
Sopa de Frijoles Negros
1 lb. black beans, dried
1 cup of chopped onions
1 tblsp. butter or margarine
4 cups of water
1 beef bouillon cube
12 ounces of cooked lean Ham
2 bay leaves
1/2 teaspoon dried leaf Oregano
1/2 teaspoon salt
1 dried whole red pepper
1 cup of chopped green bell pepper
Sort and soak beans overnight, then drain and discard the water used
for soaking. In a 4-quart pot, saute onion in butter or margarine
until tender but not browned. Add soaked beans, 4 cups water,
bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme,
oregano, salt & red pepper.
Bring to boil; reduce heat. Cover and simmer
until beans are tender, 1 to 1-1/2 hour. Remove 1 cup of beans from
stew, mash in a bowl with potato masher or fork. Add mashed beans to
stew; stir to thicken.
Remove ham and dice. Remove bay leaves and red
pepper, if used and discard. Add diced meat and green pepper to
beans. Cover and simmer 15 minutes. Serve beans over fluffy white
rice.
Serves 4.
Main Cuban recipe pages:
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