m (moved Sopa de Frijoles Negros (Cuban Black Bean Soup) to Sopa de Frijoles Negros) |
m (Robot: Changing Category:Beef stock Recipes) |
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==Directions== |
==Directions== |
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# Pick thorough the dried beans and discard any stones or beans that are not in good shape. |
# Pick thorough the dried beans and discard any stones or beans that are not in good shape. |
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| − | # Soak the [[beans]] overnight, then drain. |
+ | # Soak the [[black bean|beans]] overnight, then drain. |
# In a large pot, sauté the [[onion]] in [[butter]] or [[margarine]] until the onions are translucent. |
# In a large pot, sauté the [[onion]] in [[butter]] or [[margarine]] until the onions are translucent. |
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| − | # Add the [[beans]], fresh [[water]], the bouillon cube, [[ham]] cubes, and spices and bring to a boil, then reduce heat and cover. |
+ | # 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 [[beans]] are tender (about 1 – 1½ hours). |
+ | # Simmer until the [[black bean|beans]] are tender (about 1 – 1½ hours). |
| − | # Remove about 1 cup of [[beans]] from soup and mash them, then return them to the soup. |
+ | # 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. |
# Keep stirring until the soup thickens. |
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# Remove [[bay leaves]] and [[chile pepper]] and discard. |
# Remove [[bay leaves]] and [[chile pepper]] and discard. |
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# Serve over [[rice]]. |
# Serve over [[rice]]. |
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[[Category:Cuban Soups]] |
[[Category:Cuban Soups]] |
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[[Category:Green bell pepper Recipes]] |
[[Category:Green bell pepper Recipes]] |
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| ⚫ | |||
[[Category:Ham Recipes]] |
[[Category:Ham Recipes]] |
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| − | [[Category: |
+ | [[Category:Onion Recipes]] |
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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.