SMOKEY VEGETARIAN CUBAN BLACK BEAN SOUP
This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.
Provided by MSTRECKE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 9h40m
Yield 8
Number Of Ingredients 19
Steps:
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
- Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
- Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
- Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
- Ladle soup into bowls and garnish with hard-boiled eggs and red onion.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 47.5 g, Cholesterol 36 mg, Fat 10.2 g, Fiber 11.4 g, Protein 18 g, SaturatedFat 1.8 g, Sodium 883.8 mg, Sugar 5.8 g
SMOKY BLACK BEAN BISQUE
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.
- Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
- Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.
CUBAN BLACK BEANS
This classic recipe is adapted from "Tastes Like Cuba," by Eduardo Machado and Michael Domitrovich. The secret is the homemade sofrito, but bottled will do in a pinch.
Provided by Pete Wells
Categories one pot
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cut 1 green pepper into 1-inch squares. Smash and peel 4 of the garlic cloves. Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt. Add 2 quarts water and bring to a boil. Cover the pot and simmer until the beans are tender, an hour or more.
- Meanwhile, make a sofrito. Cut the remaining ½ green pepper into ¼-inch dice. Peel and finely chop the remaining garlic. Heat the olive oil in a very large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, jalapeño (leave out the seeds if you don't want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute. Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon. This is your sofrito.
- When the beans are cooked, discard the bay leaf. Remove and set aside the ham hock and let it cool. Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot. Add the sofrito, then the sugar. Pull the meat from the ham hock, leaving behind any white sinew or gristle. Chop the ham into ½-inch pieces and return it to the bean pot.
- Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top. Taste for salt and serve with white rice.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 0 grams
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CUBAN BLACK BEAN SOUP RECIPE (STOVETOP
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- SAUTE: Heat the oil in a 4 quart (or larger) dutch oven or soup pot (or on the saute setting in your instant pot) over medium-high heat. When warm, add the onions, peppers, garlic, and bay leaves and saute for 5-6 minutes or until the veggie soften and the onions are translucent.
- STOVE TOP: Add the black beans, 6 cups of stock, oregano, and cumin and bring to a boil, then reduce the heat too low, cover, and simmer for 1 ½ -2 hours or until the beans are cooked through. Remove the bay leaves.INSTANT POT: Add the black beans, 5 cups of stock, oregano, and cumin. Cover, make sure the vent is sealed. Cook on manual high pressure for 30 minutes. If using organic or older beans, they may require additional time. Once the timer goes off, allow a natural pressure release for 10 minutes. Then do a quick release to let out any remaining pressure. Stir the soup and test the beans for doneness; remove the bay leaves.
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- 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.
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