Cuban black bean soup #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Dried black beans soaked in water over night. |
| 4 | quarts | Defatted turkey or chicken stock (up to 5) |
| 2 | tablespoons | Olive oil |
| 1 | large | Onion, diced |
| 1 | large | Sweet red pepper, diced |
| 1 | tablespoon | Ground cinnamon |
| 1 | tablespoon | Paprika |
| 2 | tablespoons | Cumin (or comino), ground |
| 1 | tablespoon | Tabasco sauce |
| 2 | larges | Bay leaves |
| 1 | pounds | Kielbasa or spicy turkey sausage, diced |
| ½ | cup | Sherry |
Directions
Cook black beans according to package directions (Can be done a day in advance). In a large pot, heat olive oil over medium heat and saute diced onion and pepper until soft. Drain and rinse soaked beans and add to pot with stock, cumin, paprika, cinnamon, and bay leaves. Bring to a boil, stirring to keep beans from burning on the botttom of the pot; reduce heat to low and cook, covered for 3 to 4 hours or until beans are soft. Add more water if necessary. Remove bay leaves and mash most of the beans with a potato masher. Add kielbasa and cook an additional half hour, uncovered over low heat, stirring occasionally to avoid scorching. Add Tabasco and sherry and additional stock if soup seems too thick. Serve with your choice of chopped onion, cilantro, chopped jalapeno, salsa or sour cream.
By cbmcam@... on Feb 20, 1997.
Related recipes
- Bacon and bean soup #2
- Black bean soup #2
- Black bean soup #3
- Black bean soup #6
- Black bean soup 2
- Brazilian black bean soup #1
- Brazilian black bean soup #2
- Caribbean black bean soup
- Cuban black bean chili
- Cuban black bean soup
- Cuban black bean soup (frugal)
- Cuban black bean stew
- Cuban black beans
- Cuban navy bean soup
- Cuban style black beans
- Mexican black bean soup
- Puerto rican black bean soup
- Sopa de frijol negro (cuban black bean soup)
- Spanish black bean soup
- Spanish white bean soup #2