Sopa de frijol negro (cuban black bean soup)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion; chopped |
| 3 | Cloves garlic; finely chopped | |
| 2 | tablespoons | Vegetable oil |
| 1 | pounds | Dried black beans |
| 3 | cups | Beef broth |
| 3 | cups | Water |
| 1 | cup | Cooked smoked ham; finely chopped |
| 1 | cup | Green pepper; chopped |
| 1 | large | Tomato; chopped |
| ¼ | cup | Dark rum |
| 1½ | teaspoon | Ground cumin |
| 1½ | teaspoon | Dried oregano |
| 4 | Hard-cooked eggs; chopped | |
| 1 | small | Onion; chopped |
Directions
Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add remaining ingredients, except chopped egg 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.
Serving Ideas : Pronounced: Soh'-pah deh free-hohl' nay'-groh NOTES : A dash of rum and dusky-tasting cumin give this version of black bean soup a hint of sophistication. Garnish each serving of this dramatically dark soup with bright yellow and white of hard-cooked egg and chopped onions or, if preferred, finely chopped green onions. Note from Pam Creeden: I used 3 cans (425 grams each) black beans, partially drained, reduced broth to 2 cups and omitted water. I also used Turkey Ham plus a small splash of Liquid Smoke, but added the turkey ham during the last half hour.
Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe Digest V1 #669 by Creedenite@... on Jul 13, 1997