November 5, 2010

Cuban Black Bean Soup


  Photo pending



  • 1 pound dried black beans
  • 4 cloves garlic
  • 2 onions, roughly chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 1/4 bunch fresh cilantro
  • Extra-virgin olive oil
  • 2 sprigs fresh oregano
  • 2 tablespoons ground cumin
  • 1 smoked ham hock
  • 1 jalapeno, split, seeded and finely chopped
  • 2 bay leaves
  • 1 3/4 quarts low-sodium chicken stock
  • Kosher salt and freshly ground black pepper

    • Chopped tomatoes, red onion and cilantro
    • Crushed tortilla chips
    • Sour cream +2 teaspoons lime zest
    • Grated Cheddar cheese


    1. Pick through the beans and discard any debris - wash under cold running water.
    2.  In a food processor add garlic, onion, pepper, and cilantro.
    3. Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. 
    4. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. 
    5. Add beans, ham hock, jalapeno, bay leaves and stock. 
    6. Slightly cover and simmer for 2 hours until beans are tender.
    7. When cooked, remove bay leaves and take out ham hock. 
    8. Cut ham meat off the bone, cut into pieces and set aside.
    9. Using a blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. 
    10. Season with salt and pepper and if desired, fold ham meat back into the soup.
    11. Garnish

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