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Cuban Black Bean




Source of Recipe


The Daily Soup Cookbook






List of Ingredients



• 2 Tbsp peanut oil
  
• 1 large Spanish onion, chopped
  
• 2 celery stalks, chopped
  
• 2 carrots, peeled and chopped
  
• 1 habanero chile pepper, seeded and diced
  
• 1 Tbsp ground cumin seeds
  
• 2 tsp dried thyme leaves
  
• 2 bay leaves
  
• 1/2 tsp ground black pepper
  
• 1 pound black turtle beans, rinsed and picked over to remove debris
  
• 1 (28 oz) can whole tomatoes, drained and diced
  
• 6 cups mineral or filtered water
  
• 1 cup chopped scallions
  
• 1 Tbsp sherry vinegar
  
• 1 tsp minced fresh garlic
  
• 1/2 tsp habanero sauce, or other pepper sauce
  
• 1 1/2 tsp kosher salt
  






Instructions



1. Preheat oven to 325 degrees.
   
2. Heat the oil in a large stockpot over medium heat. Add the onion, celery, carrots and pepper and sweat for 4 minutes, until tender.
   
3. Add the cumin, thyme, bay leaves, and pepper and stir to coat the vegetables.
   
4. Add the beans, tomatoes, and water and bring to a boil.
   
5. Remove from the heat, cover, and place in the oven to slow cook for 2 hours, until the beans are tender.
   
6. Remove from the oven and place the pot over low heat.
   
7. Remove the bay leaves, puree about one quarter of the soup in a blender or food processor, and return to the pot.
   
8. Remove from the heat and stir in 1/2 cup of the scallions, vinegar, garlic, hot sauce and salt.
   






Final Comments


Variation: In between steps 7 and 8 add 1 pound peeled and deveined medium shrimp and cook for 3 minutes.