| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Eggs |
Cuban |
Ethnic, Soups, Stews & chi |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Onion; chopped |
| 3 |
|
Cloves garlic; finely chopped |
| 2 |
tb |
Vegetable oil |
| 1 |
lb |
Dried black beans |
| 3 |
c |
Beef broth |
| 3 |
c |
Water |
| 1 |
c |
Cooked smoked ham; finely chopped |
| 1 |
c |
Green pepper; chopped |
| 1 |
lg |
Tomato; chopped |
| 1/4 |
c |
Dark rum |
| 1 1/2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Dried oregano |
| 4 |
|
Hard-cooked eggs; chopped |
| 1 |
sm |
Onion; chopped |
INSTRUCTIONS
Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add
remaining ingredients, except chopped egg and onions; heat to boiling. Boil
2 minutes; reduce heat. Cover and simmer until beans are tender, about 2
hours. Serve with chopped eggs and onions.
Serving Ideas : Pronounced: Soh'-pah deh free-hohl' nay'-groh
NOTES : A dash of rum and dusky-tasting cumin give this version of black
bean soup a hint of sophistication. Garnish each serving of this
dramatically dark soup with bright yellow and white of hard-cooked egg and
chopped onions or, if preferred, finely chopped green onions. Note from Pam
Creeden: I used 3 cans (425 grams each) black beans, partially drained,
reduced broth to 2 cups and omitted water. I also used Turkey Ham plus a
small splash of Liquid Smoke, but added the turkey ham during the last half
hour.
Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe
Digest V1 #669 by Creedenite@aol.com on Jul 13, 1997
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”