cuban black bean soup
(1 rating)
The real deal!
(1 rating)
yield
serving(s)
prep time
45 Min
cook time
1 Hr 30 Min
Ingredients For cuban black bean soup
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1 lgsweet onion chopped
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5-6 clovegarlic halved
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3 lgcarrots, cubed
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2celery ribs sliced
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1 smbunch cilantro, fresh,chopped
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2 mdtomatoes, canned and chopped, with liquid
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2 pkgblack beans,pre-soaked overnight
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4bay leaves
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2 Tbspcumin ground
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1 Tbspblack pepper
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1 Tbspsalt
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1 cbacon fat
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2 lbpulled pork
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6 qtchicken stock
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2 cred wine, dry or dry sherry
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1slurry or roux to thicken
How To Make cuban black bean soup
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1The first step to this wonderful soup is to soften or cook the beans to speed the process of making it quicker. Pre-soaking the beans overnight is one way or you can boil them for thirty minutes or so keeping an eye on the level of water when doing it this way.You don't want to burn the beans! -
2Now in a large stock pot,saute the onion,garlic,peppers,carrots and celery in the bacon fat and spices until tender. Add in half of the cooked beans,the wine,and chicken stock.Bring to a rapid boil,stirring frequently.
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3Remove the bay leaves and discard.Using a whip stick(electric hand held mixer)puree the soup as beat you can,try and get all of the vegetables and as much of the beans as you can.
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4Add the remaining beans leaving them whole,bring it up to a boil and thicken with your choice of thickener.Add the chopped cilantro and incorporate into the soup. Now you are ready to serve.Sour cream,fresh chopped sweet onion and cilantro with either a pico di gallo or a salsa is excellent on top as well which is how I served this.Blue corn tortilla chips are always good with this soup as well is queso fresca.(Mexican cheese)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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