Wednesday, February 06, 2019

Cuban Black Bean Soup

I had the first page of this recipe in my clipped recipes, but not the subsequent page.  Wasn't sure how to proceed until I looked at some other recipes and finally got it all together.  Soup is excellent. 

Ingredients for six servings: Cuban Black Bean Soup

1 pound dried black beans
1/2 pound fresh chorizo sausage (casings removed if in links)
1/2 pound sliced bacon, sliced crosswise (I used about 1/ 4 pound)
1 med onion, chopped
2 garlic cloves, minced
1 t. dried oregano (I use Mexican)
1 t. chili powder. (I use ancho)
1/2 t. ground cumin
4 cups or more low-salt chicken broth
1 14-ounce can diced tomatoes in juice

2 T. cream Sherry (optional)
1/2 cup chopped cilantro

For garnish:
Fresh tomato salsa (I used mild)
sour cream
guacamole or avocado
chili powder (optional)

Placce beans in heavy large pot.  Add cold water to cover beans by 2 or more inches.  Soak beans over-night.  Drain beans.
Return beans to pot  and add 8 cups of water.  Bring to boil and reduce heat. Cook until beans become just a little tender, maybe two hours.  You don't want them completely cooked.  Drain and rinse. If you like, you can hold them overnight.
In a clean Dutch oven, fry chorizo.  Add bacon and cook until bacon is almost done.  Add onion and saute or five minutes.  Add garlic and cook another minute.  Add herbs and stir.  Add 8 cups low-salt chicken broth, tomatoes in juice and beans.  Bring to a strong simmer, reduce heat and cook until the beans are done but not falling apart.  1-2 hours.  Taste for salt. Can be held overnight at this point.
When you want to serve them, bring to boil again.  Add chopped cilantro and sherry, if desired. 

 Serve with salsa, extra cilanto, and sour cream.  We felt the soup was just spicy enough wihout additional chili poweder.  I use ancho chili powder which is excellent.
We ate this soup over the course of several days and it was always delicious. Add more broth as needed.
The ingredients are from a recipes in Bon Appetit.  I used several other recipes to figure out how best to cook the beans.  We really liked this and would make it again. 

I buy my spices mail order from Penzey's Spices

No comments: