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