Because this is one of my comfort foods.
Cuban Black Bean Soup
Ingredients:
1/2 lb of dried black beans
1 white or yellow onion, diced
1 tablespoon of cumin
1/2 tablespoon of black pepper or 1 tablespoon of white pepper
1 head of garlic, each segment cut into pieces
1 tablespoon of brown sugar
Enough olive oil to liberally coat the bottom of the pot
1 container of low sodium chicken stock.
1 green bell pepoer.
Directions:
1. Put your beans in water overnight. Rinse the next morning.
2. Coat your pot liberally with olive oil and warm over medium heat.
3. Once the olive oil is warm, add your onions. Cook until translucent.
4. Add garlic and stir.
5. Add cumin and black pepper. Stir.
6. Add your beans. Stir until everything is combined. Cook, stirring occasionally, for about three minutes.
7. Add stock. Stir and cover. Let simmer for 15 minutes on low.
8. Add brown sugar and stir.
9. Cover and let cook for 40 minutes on low. Stir occasionally and add stock if needed.
10. While you wait, slice the bell pepper into strips, then cut the straps in half.
11. Using an immersion blender, blend the beans so that the soup thickens. Don't over do on the blending!
12. Add bell pepper slices. Simmer for ten minutes. Stirring ever two minutes or so.
13. Serve. Best with maduros.
Comments
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Cranky Old Witch
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How much is 'one container' or chicken stock? A 32-oz container?
And stock specifically, or will broth work?
I make this do much that I eyeball it. Get the 32 oz and add enough to cover the beans. You can use tge rest if it gets too thick after blending.
by Witchy Cuban Crocodile; ; Report
Heavy metal!
Tucking the recipe away. Was thinking I wanted more soup recipes!
by Cranky Old Witch
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😁
Nice! Great minds and all that!
I hope you enjoy it. If you want something closer to the way it's cooked in Cuba, substitute the olive oil with bacon. Cook the bacon and once it is cooked (still flexible though) remove the bacon and leave the renderings. Then continue with the recipe. Make the bacon into bits and use them as a garnish.
by Witchy Cuban Crocodile; ; Report
Okay, I'm definitely thinking that way in it! How much bacon? Half pound? Full pound?
by Cranky Old Witch
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It depends... if using American sliced bacon (and the size of your pot), then 5 strips of bacon should be fine. If you use pancetta, then half a pound works. I prefer using pancetta, but will use American bacon if I can't get to the butcher or can't find it at Wegmans.
by Witchy Cuban Crocodile; ; Report
And yes, broth is fine. I would suggest bone broth if you have it.
by Witchy Cuban Crocodile; ; Report
I don't have an emersion blender. Imma have to either hand whisk this or use a mixer on a low setting.
Wish me luck!
by Cranky Old Witch
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Use a regular blender... or a potato masher.
by Witchy Cuban Crocodile; ; Report
Lol, no blender. What would I do, pour the soup into it anyway?
I guess potato masher, but I'll have to see if I have one!
by Cranky Old Witch
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Do what works for you!
by Witchy Cuban Crocodile; ; Report
Cranky Old Witch
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Make this a blog post and tell Ziv, she's got an aggregate blog post going forming a Friend Rewind cookbook 😊
I thought i did make this as a blog...but let me double check.
by Witchy Cuban Crocodile; ; Report
Okay, I'm stupid. This IS a blog, I though it was a bulletin! DERP!
by Cranky Old Witch
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You are NOT stupid. I usually post bulletins! Sorry for the confusion!
I on the other hand... had to triple check!
by Witchy Cuban Crocodile; ; Report
Cysper04
Nice Recipe. :)
I haven't heard of this before but this one looks good.
Thank you. I grew up eating this soup. Sadly, it's not well known outside of the Cuban and Latine community.
by Witchy Cuban Crocodile; ; Report