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Tuesday, December 8, 2009

Cuban Black Bean Soup

Simmering Goodness and Good For YOU!

SOUP!!!   It's Whats for Supper

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Cuban Black Bean Soup

1 pound beans, dried black
1 cup onion, chopped
1 tablespoon butter
4 cup water
1  beef bullion cube
12 ounce ham, cooked lean
2  bay leaves
1/2 teaspoon thyme, dried leaf
1/2 teaspoon oregano, dried leaf
1/2 teaspoon salt
1  pepper, dried whole red
1 cup pepper, green bell; chopped
1/3 cup dark rum (optional)
1 cup sour cream (optional)

Sort and soak beans overnight; drain and discard soak water.

In a 4-quart pot, saute onion in butter until tender but not browned.

Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt and red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour.

Remove 1 cup. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes.

Serve beans over rice and top with sour cream if desired.

Yield: 4 servings

** Exported from Now You're Cooking! v5.84 **

1 comment:

George Gaston said...

Bill, I like your Cuban Black Bean soup; especial the option of the dark rum. I bet that puts a great twist to all the wonderful spices.

This is a great soup for the rainy days ahead here in Central East Georgia. Many thanks...

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