Changes: Sopa de Frijoles Negros

Latest revision as of 23:12, 4 February 2011

Description

Black bean soup from Cuba.

Serves 4

Ingredients

1 lb dried black beans (plus enough water to soak them)
1 cup chopped onions
1 tbsp butter or margarine
4 cups water (in addition to the water for soaking)
1 beef bouillon cube
12 ounces cooked lean ham, cubed
2 bay leaves
½ teaspoon dried oregano
½ teaspoon salt
1 whole dried red chile
1 cup chopped green bell pepper

Directions

Pick thorough the dried beans and discard any stones or beans that are not in good shape.
Soak the beans overnight, then drain.
In a large pot, sauté the onion in butter or margarine until the onions are translucent.
Add the beans, fresh water, the bouillon cube, ham cubes, and spices and bring to a boil, then reduce heat and cover.
Simmer until the beans are tender (about 1 – 1½ hours).
Remove about 1 cup of beans from soup and mash them, then return them to the soup.
Keep stirring until the soup thickens.
Remove bay leaves and chile pepper and discard.
Add the green pepper.
Cover and simmer for 15 minutes more.
Serve over rice.

@@ Line 1: / Line 1: @@
-[[Category:Cuban Recipes]]
-[[Category:Cuban Soups]]
 ==Description==
+Black bean soup from Cuba.
+* Serves 4
 ==Ingredients==
+* 1 lb dried [[black beans]] (plus enough water to soak them)
-* 1 lb. black beans, dried
+* 1 cup chopped [[onions]]
+* 1 tbsp [[butter]] or [[margarine]]
-* 1 cup of chopped onions
+* 4 cups [[water]] (in addition to the water for soaking)
-* 1 tblsp. butter or margarine
+* 1 [[beef bouillon]] cube
-* 4 cups of water
+* 12 ounces cooked lean [[ham]], cubed
-* 1 beef bouillon cube
+* 2 [[bay leaves]]
-* 12 ounces of cooked lean Ham
+* ½ teaspoon dried [[oregano]]
-* 2 bay leaves
-* 1/2 teaspoon dried leaf Oregano
+* ½ teaspoon [[salt]]
+* 1 whole [[dried chile pepper|dried red chile]]
-* 1/2 teaspoon salt
-* 1 dried whole red pepper
+* 1 cup chopped [[green bell pepper]]
-* 1 cup of chopped green bell pepper
 ==Directions==
+# Pick thorough the dried beans and discard any stones or beans that are not in good shape.
+# Soak the [[black bean|beans]] overnight, then drain.
+# In a large pot, sauté the [[onion]] in [[butter]] or [[margarine]] until the onions are translucent.
+# Add the [[black bean|beans]], fresh [[water]], the bouillon cube, [[ham]] cubes, and spices and bring to a boil, then reduce heat and cover.
+# Simmer until the [[black bean|beans]] are tender (about 1 – 1½ hours).
+# Remove about 1 cup of [[black bean|beans]] from soup and mash them, then return them to the soup.
+# Keep stirring until the soup thickens.
+# Remove [[bay leaves]] and [[chile pepper]] and discard.
+# Add the [[green pepper]].
+# Cover and simmer for 15 minutes more.
+# Serve over [[rice]].
+[[Category:Beef stock and broth Recipes]]
-# Sort and soak beans overnight, then drain and discard the water used for soaking. 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 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 cup of 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 and green pepper to beans. Cover and simmer 15 minutes. Serve beans over fluffy white rice.
+[[Category:Black bean Recipes]]
-# Serves 4
+[[Category:Cuban Soups]]
+[[Category:Dried chile pepper Recipes]]
+[[Category:Green bell pepper Recipes]]
+[[Category:Ham Recipes]]
+[[Category:Onion Recipes]]