Cuban Black Bean Soup
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Pure Olive Oil2 large
Sweet Red Pepper (chopped)3 stalks
Celery (chopped)3 tbsps
Chili Powder3 tbsps
Ground Cumin2 tbsps
Garlic (finely chopped)1 cup
Tomato Paste1
SaltDirections:
1
Remove any debris from the beans, then rinse and soak them overnight in cold water, refrigerated
2
Drain any remaining water after the soaking, before adding the beans to the soup pot
3
In a large soup pot with a heavy bottom, heat the olive oil
4
Add the ham hock to the oil and begin to brown
5
Add the onions, peppers, celery, chili, and cumin, and cook over medium heat until the vegetables wilt
6
Add the garlic and tomato paste and cook an additional 2 minutes, stirring to make sure you don't burn the tomato or garlic
7
Add the water and bring to a boil
8
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
9
Remove the ham hock from the pot, let cool enough to handle, then strip the meat from the bone
10
Chop the meat coarsely and add back to the soup
11
Season with salt and pepper to taste
12
Add the sherry and cook 2 minutes more
13
Ladle into bowls and garnish each serving with 1 tablespoon sour cream and a sprinkling of scallions or chives