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Cuban Black Bean Soup




Source of Recipe


Internet


List of Ingredients




1 medium yellow onion, diced
3 medium carrots, diced
3 stalks of celery, diced
2 bay leaves
½ cup canola oil
2 lbs black beans or turtle beans (dried, not canned)
1 TBS ground cumin
2 TBS chili powder
1 tsp ground coriander
2 TBS fresh minced garlic
4 quarts water
½ lb butter
2 cups all purpose flour
salt and white pepper to taste
1 cup heavy whipping cream
For garnish: sour cream, chopped onion and a good drinking sherry



Recipe



Make roux (this is a thickener, pronounced rue) in advance:

Place flour in a skillet or pot and add the butter. Stir to blend and cook very slowly until thick and golden, about thirty minutes. Roux can be refrigerated and used up to a week or so later.

Heat oil in a clean pot. Add onions, celery, and carrots (called mirepoix which is pronounced meer- uh-pwa) and sauté. Add garlic, but make sure it doesn’t brown. Add cumin, coriander, and chili powder. Sauté briefly. Add beans and stir. Add water and bay leaves, cook until beans get tender, about 1½ hours, stirring frequently. Add roux a little at a time until soup is to desired thickness. You may puree the soup in batches in a blender if you wish. Some prefer the soup with whole beans. Add salt and pepper to taste. Top with the garnish of your choice.