Cuban Black Bean Soup Food

CUBAN BLACK BEAN SOUP

Steps:

• Place bay leaves and beans in a Dutch oven.
• Add 12 cups water to pan; bring to a boil.
• Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
• Heat oil in a large skillet over medium heat.
• Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
• Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
• Remove from heat; let stand 10 minutes.
• Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
• Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
• Discard bay leaves.
• Combine avocado and juice; toss gently.
• Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper.
• Serve with lime wedges, if desired.

CUBAN BLACK BEAN SOUP

Steps:

• 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.
• 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.
• 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.
• Ladle the hot soup into bowls and garnish with sour cream.

CUBAN BLACK BEAN SOUP

Steps:

• In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
• After 45 minutes, remove the pepper.
• In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
• In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

CUBAN BLACK BEAN SOUP

Steps:

• Remove any debris from the beans, then rinse and soak them overnight in cold water, refrigerated. Drain any remaining water after the soaking, before adding the beans to the soup pot.
• In a large soup pot with a heavy bottom, heat the olive oil. Add the ham hock to the oil and begin to brown. Add the onions, peppers, celery, chili, and cumin, and cook over medium heat until the vegetables wilt. Add the garlic and tomato paste and cook an additional 2 minutes, stirring to make sure you don't burn the tomato or garlic. Add the water and bring to a boil.
• Add the cleaned and soaked black beans, return to a boil, then lower to a simmer and cook 2 to 2 1/2 hours, or until the beans are tender. Remove the ham hock from the pot, let cool enough to handle, then strip the meat from the bone. Chop the meat coarsely and add back to the soup. Season with salt and pepper to taste. Add the sherry and cook 2 minutes more. Ladle into bowls and garnish each serving with 1 tablespoon sour cream and a sprinkling of scallions or chives.

BLACK BEAN SOUP

Steps:

• Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
• Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
• When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
• Using a blender or immersion 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. Season with salt and pepper and fold ham meat back into the soup.
• Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

SPICY BLACK BEAN SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

CUBAN BLACK BEAN SOUP

Steps:

• Sort the beans carefully to remove any dirt and debris. Rinse the beans in cold water and then soak them overnight covered with more, clean, fresh cold water and place in the refrigerator. Drain any excess water before adding the beans to the soup pot.
• In a large soup pot with a heavy bottom, heat the olive oil. Add the onions, peppers, celery, chili powder, and cumin, and saute over medium heat until the vegetables wilt. Add the garlic and tomato paste and cook an additional 3 minutes, stirring to make sure you don't burn the tomato or garlic. Add the water and bring to a boil.
• Add the black beans, return to a boil, then lower to a simmer and cook for 2 to 21/2 hours, or until the beans are tender. Remove from the heat, season with salt and pepper to taste, and allow to cool for half an hour before pureeing in small batches in a blender or food processor.
• If you are serving immediately, return the soup to a boil and add 1/4 cup dry sherry. Cook 2 minutes more. Ladle into bowls and garnish each with a tablespoon of sour cream and a sprinkling of scallions or chives. If you are preparing the soup ahead of time, cool thoroughly after blending, transfer to a container with a tightly fitting lid, and store in the refrigerator for up to a week. Add the sherry after reheating the soup to serve.

CUBAN BLACK BEAN SOUP IN THE SLOW COOKER

Steps:

• Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
• Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
• Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
• Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

CUBAN BLACK BEAN SOUP

Steps:

• In 4-quart Dutch oven, heat oil over medium heat. Cook 1 cup chopped onion and the garlic in oil 4 to 6 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except eggs and additional chopped onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender.
• Serve soup topped with eggs and onions.

SMOKEY VEGETARIAN CUBAN BLACK BEAN SOUP

Steps:

• Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
• Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
• Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
• Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
• Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

CUBAN BLACK BEAN SOUP

Steps:

• Blend 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min. Add bean puree; mix well.
• Add second can of beans and broth to blender; blend until smooth. Add to bean mixture in saucepan with remaining can of beans and salsa; mix well. Bring to boil on medium-high heat; simmer on low heat 15 min., stirring occasionally.
• Serve topped with sour cream.

MEATY 'CUBAN BLACK BEAN' SOUP

Steps:

• In a large bowl, combine the beans with the water and let soak overnight. Beans will double in size so be sure to use a large enough bowl. In the morning, drain and rinse the beans.
• In a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and sherry. Add enough water to cover all ingredients.
• Bring to a boil and reduce heat to low. Cover and simmer for about 30 minutes, or until beans are tender. Add tomato paste to soup and stir until dissolved.

HEARTY CUBAN BLACK BEAN SOUP

Steps:

• Place beans in a heavy pot. Add enough cold water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, ans simmer until beans are tender, adding more water by cupfuls as needed to cover beans, 1 1/2 to 2 hours. Drain beans.
• Heat same pot over medium heat. Add chorizo and bacon and cook until chorizo is brown and bacon is crisp, stirring frequently and breaking up chorizo with back of spoon, about 10 minutes. Add onion and next 4 ingredients. Cook until onion is translucent, stirring frequently about 5 minutes. Add 4 cups broth, tomatoes with juice, and beans. Bring to boil, reduce heat to medium, and simmer 20 minutes for flavors to blend. Cool slightly.
• Working batches, coarsely puree soup in processor using on/off turns. Return puree to pot, adding more broth as needed for desired consistency. Can be made ahead to this point. Refrigerate uncovered until cold, then cover and keep chilled.
• Bring soup to boil. Add sherry; reduce heat to medium and simmer 3 minutes. Stir in 1/2 cup chopped cilantro. Season to taste with salt and pepper.
• Place large spoonful salsa in each of 6 large bowls. Ladle soup over salsa. Serve, passing additional salsa, chopped cilantro, sour cream, guacamole, and chili powder alongside.

CUBAN BLACK BEAN SOUP

Steps:

• In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.

CUBAN BLACK BEAN SOUP

Steps:

• Over medium-low heat, add oil to stock pot.
• Add garlic, bell pepper and onion, and cook until onion is clear, not browned.
• Add chicken stock and dry seasonings, stirring well.
• Add black beans and cover. Reduce heat to low and cook 20-30 minutes.
• Add red wine vinegar during last 5 minutes of cooking.
• Remove bay leaves before serving.
• Serve over prepared brown rice or prepared Kasha and bulgur wheat to add additional fiber.

CUBAN BLACK BEAN SOUP

Steps:

• Soak beans in water overnight.
• Add salt and boil beans until soft.
• Crush garlic and mix with cumin, oregano and vinegar.
• Set aside.
• Cut onions and peppers into very small pieces.
• Saute in olive oil until the onions are brown.
• Add garlic and spice mix and cook slowly.
• Drain 1/2 of the water from the beans and add to cooked mixture.
• Continue cooking slowly until ready to serve.
• Garnish with one soupspoon of rice marinated in finely chopped raw onion, with olive oil and vinegar.
• A small amount of sour cream adds a wonderful flavor.

BLACK BEAN SOUP

Steps:

• Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and Sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes. Season soup with Adobo; discard bay leaf.
• Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.