Thursday, November 20, 2014

Traditional Cuban Black Bean Soup

Photo courtesy of Heather Homemade

16 oz. Frijoles Negros, dried black beans
Bay leaf
Olive oil
4 cloves garlic
Salt
I Spanish or yellow onion
1 green pepper
1 ½ teaspoon cumin
1 teaspoon oregano
¼ teaspoon fresh ground black pepper
1 teaspoon sugar
2 Tablespoons cider vinegar
¼ cup dry white wine

Soak beans overnight in 4 cups water. Drain and rinse. Cook beans in 8 cups water with bay leaf and 2 tablespoons olive oil. Bring to a boil then reduce to medium low, cover and simmer for one hour or beans are tender.

In the meantime press garlic into a little bowl with 2 tablespoons olive oil and salt mashed together, set aside. Then make a soffritto by frying (sautéing) chopped onions, garlic mixture, chopped green pepper, cumin, oregano, black pepper, sautéing until onions are translucent.

Add to cooked beans and simmer 15 minutes uncovered or until soup thickens. Add sugar, vinegar and white wine toward the end. Remove from stove, let cool slightly, puree half of the soup in a blender and add back to the soup. Heat through and serve with fresh chopped onion and fresh lime over white rice. Be careful of the brand of white rice. Asian white rice has been tested high in lead. I like to use American long grain white rice cooked in chicken broth with butter, salt and pepper.

Disfrútate de la comida

This recipe was inspired by Nydia's Kitchen.

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