Wednesday, July 25, 2007

Cuban Black Bean Soup

AKA Sopa de frijoles negros. A big hit at a recent church supper, served with rice underneath and Pork Adobo on top.
  • 1 pound dried black beans
  • 1 cup chopped onions
  • 1 tablespoon butter
  • 4 cups water
  • 1 beef bouillon cube
  • 2 bay leaves
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 small can diced chiles or jalepenos
  • 1 cup chopped bell pepper
  • 12 oz cooked ham (optional)
Soak beans overnight and rinse. Saute onions in butter in bottom of soup pot, then add beans, water, bouillon cube, bay leaves, oregano and salt. Bring to boil, cover and simmer until beans are tender, 60-90 minutes. Puree one cup of beans in blender, return to soup. Remove bay leaves, add ham and green pepper, then cook for 30 minutes more. Serve over rice.

No comments: