CUBAN BLACK BEAN SOUP FROM HAPPY HERBIVORE ABROAD RECIPE - (4.4/5)
Provided by raklisa2020
Number Of Ingredients 12
Steps:
- Line a skillet with a thin layer of water (or vegetable broth). Sauté onion over high heat until translucent- about 2-3 minutes. Add chili powder and cumin, and stir to combine. Then add beans, vegetable broth, and salsa. Bring to a boil, then reduce to low and simmer for 10 minutes. Remove from heat and stir in lime juice. Transfer half of the mixture to a blender and puree until mostly smooth. Mix puree back in with soup. Garnish with cilantro, green onions, and broken corn chips. You can also drizzle with hot sauce or add cayenne pepper to taste, if desired. Chef's Note:You can make your own corn chips from tortillas. Crisp tortillas in a toaster oven or oven (350ºF) for a few minutes until crisp, then crumble into chips.
CUBAN BLACK BEAN SOUP
Provided by Food Network
Yield 10 to 12 6-ounce portions
Number Of Ingredients 15
Steps:
- Remove any debris from the beans, then rinse and soak them overnight in cold water, refrigerated. Drain any remaining water after the soaking, before adding the beans to the soup pot.
- In a large soup pot with a heavy bottom, heat the olive oil. Add the ham hock to the oil and begin to brown. Add the onions, peppers, celery, chili, and cumin, and cook over medium heat until the vegetables wilt. Add the garlic and tomato paste and cook an additional 2 minutes, stirring to make sure you don't burn the tomato or garlic. Add the water and bring to a boil.
- 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. Remove the ham hock from the pot, let cool enough to handle, then strip the meat from the bone. Chop the meat coarsely and add back to the soup. Season with salt and pepper to taste. Add the sherry and cook 2 minutes more. Ladle into bowls and garnish each serving with 1 tablespoon sour cream and a sprinkling of scallions or chives.
CUBAN BLACK BEAN SOUP
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
- After 45 minutes, remove the pepper.
- In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
- In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
CUBAN BLACK BEAN SOUP
Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.-Tracy Lohr, Urbandale, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.
Nutrition Facts : Calories 202 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 786mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
HEARTY CUBAN BLACK BEAN SOUP
Make and share this Hearty Cuban Black Bean Soup recipe from Food.com.
Provided by KathyP53
Categories Cuban
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place beans in a heavy pot. Add enough cold water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, ans simmer until beans are tender, adding more water by cupfuls as needed to cover beans, 1 1/2 to 2 hours. Drain beans.
- Heat same pot over medium heat. Add chorizo and bacon and cook until chorizo is brown and bacon is crisp, stirring frequently and breaking up chorizo with back of spoon, about 10 minutes. Add onion and next 4 ingredients. Cook until onion is translucent, stirring frequently about 5 minutes. Add 4 cups broth, tomatoes with juice, and beans. Bring to boil, reduce heat to medium, and simmer 20 minutes for flavors to blend. Cool slightly.
- Working batches, coarsely puree soup in processor using on/off turns. Return puree to pot, adding more broth as needed for desired consistency. Can be made ahead to this point. Refrigerate uncovered until cold, then cover and keep chilled.
- Bring soup to boil. Add sherry; reduce heat to medium and simmer 3 minutes. Stir in 1/2 cup chopped cilantro. Season to taste with salt and pepper.
- Place large spoonful salsa in each of 6 large bowls. Ladle soup over salsa. Serve, passing additional salsa, chopped cilantro, sour cream, guacamole, and chili powder alongside.
Nutrition Facts : Calories 664.3, Fat 33.8, SaturatedFat 11.7, Cholesterol 59, Sodium 983.6, Carbohydrate 57.1, Fiber 12.9, Sugar 5.3, Protein 34
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CUBAN BLACK BEAN SOUP – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Total Time 3 hrs 15 minsCategory MainsCalories 682 per serving
- Place the beans, water, onion, green pepper, and bay leaf in a 6-quart heavy pot and bring to a boil over high heat. Lower the heat to medium and simmer until the beans are tender, 1 1/2 to 2 hours, adding more water if necessary as the beans cook. The soup should be brothy yet creamy. (Cooking beans is not an exact science so check the water often.)
- Heat the oil in a heavy skillet over medium-high heat. Add the garlic and sauté until light golden, about 20 seconds. Add the onion, green pepper, Caribbean peppers, and bay leaf and sauté for 5 minutes, or until the vegetables are softened. Add the cumin and oregano and cook, stirring, for 1 minute. Stir in the reserved mashed black beans and cook for 1 minute. Remove from the heat.
- Stir the bean-enriched sofrito into the pot of beans, then stir in the vinegar, salt, pepper, and sugar. Taste and correct the seasoning if necessary; the soup should be aromatic with sweet, tangy notes. Add the chopped roasted pepper, if using. Keep the pot over medium-low heat, cover partially, and simmer until creamy, 30 to 45 minutes.
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4.9/5 (15)Total Time 50 minsCategory EntreeCalories 250 per serving
- The night before, rinse beans in colander with cold running water. Pick through and remove any broken or shriveled beans. Place beans in large pot with 5 or 6 cups water and cover to soak overnight.
- Next day, drain beans and rinse again. Place beans back in pot, add water, bring to a boil and simmer covered for 1 hour, drain and rinse.
- To the pot of freshly cooked beans, add the bay leaves, garlic, cumin, paprika, onion, celery, carrots, bell pepper, water/broth, orange halves, salt and pepper, reserving the orange juice for later. Bring to a boil, reduce heat, cover, and simmer for 40 minutes to one hour, or until beans and vegetables are tender, stirring occasionally. Add extra water as necessary (I used another 1 cup of water).
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