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Thursday, May 28, 2015

Cuban Black Bean Soup

Total Time: 3 hrs 50 mins Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ingredients

  • Servings: 8
  • 1 lb dried black beans
  • 2 bay leaves
  • 1 cup extra virgin olive oil
  • 2 medium onions, chopped
  • 8 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 tablespoons dried oregano
  • 2 tablespoons chopped fresh oregano leaves
  • 1 1/2 tablespoons sugar
  • 2 tablespoons salt
  • 1 cup sour cream (for garnish)
  • 3 quarts cold water

Recipe

  • 1 place the beans in a large pan. cover with 3 quarts cold water and add the bay leaves. bring to a boil, then reduce to a simmer. cook the beans for 3 hours, stirring frequently and adding more water as necessary to keep the beans covered at all times.
  • 2 heat the oil in a large skillet. add the onions and sauté over medium-high heat until translucent, about 15 minutes. add the garlic, cumin, and dried and fresh oregano and sauté for 2 more minutes. remove from the heat and cool slightly. transfer the onion mixture to a blender and puree until smooth. set aside.
  • 3 when the beans are almost tender, add the onion puree, sugar, and salt, and continue cooking until just tender, 30 minutes. taste and adjust seasonings.
  • 4 ladle the hot soup into bowls and garnish with sour cream.

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