BEAN: Cuban Black Bean Soup #1
Source of Recipe
Bob Bowersox
* Exported from MasterCook *
Cuban Black Bean Soup #1
Recipe By :Bob Bowersox
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans -- cleaned and halved
-- soaked overnight
6 cups water
4 cups chicken or vegetable stock
2 tablespoons olive oil
2 medium onions -- finely chopped
2 garlic cloves (up to 3) -- minced
2 tablespoons vinegar
1/2 teaspoon ground cumin
1 teaspoon sugar
salt -- to taste
freshly ground black pepper -- to taste
1 onion -- finely diced
-- for garnish
In a strainer, drain the soaked beans and rinse them lightly under cold running water. Put the beans and fresh water in a large stock pot, cover the beans with at least 2 inches of water, then cover and bring to a boil. When they reach a boil, reduce the heat to low and simmer for at least 2 hours, until the beans are tender enough to mash with a fork.
Remove 1 cup of the beans and 1 cup of the liquid from the pot and place in a blender. Puree the beans and liquid, then return the puree to the pot. Add the stock and return the soup to a low simmer.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat, add the onions and cook until browned. Add the cooked onion and the garlic to the soup, cover the pot, and simmer for another 2 hours. Add the vinegar, cumin, and sugar and let the soup simmer another 15 minutes. Add the salt and pepper to taste.
Serve garnished with the diced onion and the sour cream. Accompany with corn bread.
Source:
"In the Kitchen with Bob, Soups & Stews"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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