Cuban Black Bean Soup
Cuban Black Bean Soup is an impressive dinner. Made with 1 lb. dried black beans, 1 c. onion, chopped, 1 tbsp. margarine or butter, 4 c. water and 1 beef bouillon cube, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender, but not browned.
Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4 to 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 hours.
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.
π· Perfect Pairings
Complete your meal with these
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