Black Bean Soup is not only a favorite across Latin America but also among people within Caribbean territories.
The preparation is strongly linked to Spanish influence even though done in several different ways throughout the Caribbean.
It is not only easy to make but very nutritious.
If one is a vegetarian, then adjustment can easily be made by removing the ham hock.
Here is how the Cuban Black Bean Soup is made:
- 1 lb dry black beans
- 1 ham hock
- 3 onions
- 1 green pepper
- 1 tablespoon vinegar
- 4 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 teaspoons garlic
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon pepper
- Rinse beans; check for stones.
- Soak overnight in 4 quarts of water.
- Rinse beans; set aside.
- Chop vegetables.
- Heat olive oil. Cook onion, green pepper and garlic over low heat 10
- Add beans, ham hock and enough water to cover.
- Add tomato paste and all seasonings (not vinegar).
- Bring to boil.
- Cover; simmer 2 hours.
- Cool slightly.
- Remove half of cooked beans to blender.
- Puree until smooth; return to pot.
- Add vinegar; stir well.
- Serve over white rice with onion.
Yvad Billings, Readers Bureau, Fellow
Edited by Jesus Chan
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