Best 2 Smokey Vegetarian Cuban Black Bean Soup Recipes
In the vibrant tapestry of culinary traditions, the smoky vegetarian Cuban black bean soup stands as a testament to the power of simple ingredients and bold flavors. This delectable soup, a harmonious blend of textures and tastes, captivates the senses with its rich, smoky aroma and satisfying depth. Black beans, the heart of this dish, are simmered in a flavorful broth infused with an array of spices, creating a hearty and wholesome experience. Accompanying the soup is a symphony of sides, each contributing its own unique charm. Crispy croutons add a delightful textural contrast, while tangy pickled onions provide a refreshing balance. Avocado slices lend a creamy richness, and fresh cilantro brings a vibrant pop of flavor. Whether served as a comforting main course or an enticing appetizer, this smoky vegetarian Cuban black bean soup promises a culinary journey to remember.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKY BLACK BEAN BISQUE
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.
- Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
- Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.
CUBAN BLACK BEANS
This classic recipe is adapted from "Tastes Like Cuba," by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.
Provided by Pete Wells
Categories one pot
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
- Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
- When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
- Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Prep and Soak: Before starting, rinse and sort the black beans to remove any debris. Soaking the beans overnight or for at least 4 hours helps reduce cooking time and improves their texture.
- Use Quality Ingredients: Fresh vegetables, flavorful spices, and a rich vegetable broth create a more delicious soup. Choose ripe bell peppers, onions, and tomatoes for optimal flavor.
- Sauté the Vegetables: Sautéing the vegetables in a little oil enhances their flavor and adds depth to the soup. Cook them until softened but still retain a slight crunch.
- Add Spices and Seasonings: The combination of cumin, oregano, and bay leaves imparts a classic Cuban flavor to the soup. Adjust the amount of chili powder and salt to your taste preference.
- Cook the Beans: Bring the beans, vegetable broth, and water to a boil, then reduce heat and simmer until the beans are tender. The cooking time may vary depending on the type of beans used.
- Add Vegetables and Simmer: Once the beans are tender, add the sautéed vegetables, diced tomatoes, and corn. Continue simmering until the vegetables are heated through and the flavors have melded.
- Garnish and Serve: Before serving, garnish the soup with chopped cilantro, diced avocado, and lime wedges. These fresh ingredients add a pop of color, flavor, and acidity that complements the richness of the soup.
Conclusion:
The smoky vegetarian Cuban black bean soup is a satisfying and flavorful dish that combines the vibrant flavors of Cuban cuisine with the goodness of plant-based ingredients. With its hearty texture, smoky aroma, and layers of spices, this soup is a perfect meal for any occasion. Whether you're looking for a comforting dinner option or a healthy lunch, this recipe delivers on both taste and nutrition. Enjoy the delicious combination of tender black beans, sautéed vegetables, and a rich broth infused with Cuban spices.
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