CUBAN BLACK BEAN SOUP
Provided by Food Network
Yield 10 to 12 6-ounce portions
Number Of Ingredients 15
Steps:
- Remove any debris from the beans, then rinse and soak them overnight in cold water, refrigerated. Drain any remaining water after the soaking, before adding the beans to the soup pot.
- In a large soup pot with a heavy bottom, heat the olive oil. Add the ham hock to the oil and begin to brown. Add the onions, peppers, celery, chili, and cumin, and cook over medium heat until the vegetables wilt. Add the garlic and tomato paste and cook an additional 2 minutes, stirring to make sure you don't burn the tomato or garlic. Add the water and bring to a boil.
- Add the cleaned and soaked black beans, return to a boil, then lower to a simmer and cook 2 to 2 1/2 hours, or until the beans are tender. Remove the ham hock from the pot, let cool enough to handle, then strip the meat from the bone. Chop the meat coarsely and add back to the soup. Season with salt and pepper to taste. Add the sherry and cook 2 minutes more. Ladle into bowls and garnish each serving with 1 tablespoon sour cream and a sprinkling of scallions or chives.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #north-american #main-dish #soups-stews #caribbean #central-american #holiday-event #cuban #south-american #dietary #spicy #taste-mood #4-hours-or-less
You'll also love
Tim Doyle
[email protected]I've never made Cuban Black Bean Soup before, but this recipe made it so easy. I can't wait to make it again!
Mohan Chaudhary
[email protected]This is my go-to recipe for Cuban Black Bean Soup. It's always a crowd-pleaser and it's so easy to make.
Alvin Gomez
[email protected]I'm not sure if I'm doing something wrong, but my soup always turns out too salty. I've tried using less salt, but it still ends up being too salty.
Ngozi Ubani
[email protected]This soup is really easy to make and it's a great way to use up leftover black beans. I also love that it's a vegetarian dish.
Sumiya Sultana Sumiya Sultana
[email protected]I'm not sure what I did wrong, but my soup turned out really watery. I think I might have added too much liquid.
Uka_urtaa14 Uka_urtaa
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks. For example, I would add some more vegetables and maybe a different type of bean.
shaider
[email protected]I followed the recipe exactly, but my soup didn't turn out as flavorful as I expected. I'm not sure what went wrong.
Gayla Cooper
[email protected]This soup is a little bland for my taste. I think I'll add some more spices next time.
akib hasan
[email protected]I'm not a huge fan of black beans, but this soup was surprisingly good. The flavors were really well-balanced.
Oluyemi Taiwo
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the spices really warm you up.
Beauty of razad kashmir
[email protected]I made this soup for a party and it was a huge success. Everyone loved it!
3milio Martin3z
[email protected]This soup is a great way to use up leftover black beans. It's also a very affordable meal, which is always a plus.
md Rafis
[email protected]Absolutely delicious! The black beans were cooked perfectly and the broth was so flavorful. I will definitely be making this again.
Raluca Anghel
[email protected]This soup is amazing! It's so flavorful and easy to make. I love that it's a one-pot meal, so cleanup is a breeze.
Miharidba Ridakidba
[email protected]This Cuban Black Bean Soup was a hit! The flavors were rich and complex, and the soup was hearty and filling. I especially loved the crispy plantains on top.