Cuban Black Bean Soup Recipe

  Cuban Soup

1 cup chopped onion
3 cloves garlic, finely chopped
2 tablespoons vegetable oil
1 pound dried black beans (about 2 2/3 cups)
3 cups beef broth
3 cups water
1 cup finely chopped fully cooked smoked ham
1 cup chopped green pepper
1 large tomato, chopped
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
Chopped hard-cooked eggs
Chopped onions

Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add remaining ingredients except chopped eggs and onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 hours. Serve with chopped eggs and onions.
8 servings.
Sopa De Frijol Negro(soh-pah deh free-hohl nay-groh""A dash of rum and dusky-tasting cumin give this version of black bean soup a hint of sophistication. Garnish each serving of this dramatic dark soup with the bright yellow and white of hard-cooked egg and chopped onions or, if preferred, finely chopped green onions.

Cuban Black Bean Soup

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