Wonderful Cold-Weather Meal – Cuban Black Bean Soup

Hello World!

My friend Colleen shared this recipe with me, and it has become a regular staple meal, especially in cold weather.  It can be made after coming home from work (takes about an hour and a half) or it can be put into the slower cooker to be ready when you arrive home.  Pair it with a salad and bread, and you have a well-rounded meal.  Since the recipe makes a huge pot full of soup, you may want to halve the recipe or freeze part of it. The soup freezes and re-heats very well.  In fact, it may even be better the second time around.  If you like a hotter spice taste, you can use diced tomatoes with jalapenos.

Here is the recipe as I received it from my friend.  Make and enjoy!

Angela

Cuban Black Bean Soup

Ingredients:

  • ¼ cup vegetable oil
  • 2 cups finely diced onion
  • 2 cups finely diced bell pepper
  • 1 cup chopped ripe tomato [or 1 can (15 oz.) small-diced tomato, drained]
  • Salt and pepper
  • 8 cloves garlic – minced
  • 2 bay leaves
  • 1 tsp. cumin
  • 2 tsp. oregano
  • ½ tsp. paprika
  • ½ tsp. chili powder
  • 6 cans (15 oz.) black beans drained and rinsed (or 1 lb. black beans soaked overnight-drained)
  • 1 jalapeno, seeded and finely chopped
  • 6 cups chicken stock or broth (1 ½ boxes)
  • 2 Tbsp. dark rum
  • 1 cup finely diced ham (optional)
  • 2 cups water
  • 1 ½ tsp. sea salt

Directions:

  1. Heat oil in Dutch oven or large soup stock pot over medium high heat.
  2. Add onion, bell pepper, and tomato.
  3. Season with salt and pepper and let cook, stirring frequently until vegetables are tender and onion starts to caramelize (about 6-8 minutes)
  4. Add garlic, bay leaves, cumin, oregano, paprika and chille powder, cook for 3 minutes.
  5. Add beans, jalapeno, stock, rum and ham.
  6. Bring to a simmer, reduce heat and simmer uncovered 45 minutes.
  7. Add 2 cups of water and sea salt and cook, stirring occasionally, another 30-45 minutes.
  8. Remove bay leaves.

Traditional garnish would be chopped boiled egg and sliced red onions.

I garnish with cheddar and sour cream…

Serve with bread, chips, or pita.

Serves 8 hungry people.

Freezes well.

Advertisements

Leave a comment

Filed under Food

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s