Puerto Rican Style Black Bean Soup Food

CARIBBEAN-STYLE BLACK BEAN SOUP

Caribbean-Style Black Bean Soup image

This is from the "Fix-It and Forget-It Cookbook" for slow-cookers. I love this, and do my husband and son. Make sure to add the vinegar at the end, it makes a big, delicious difference! We like ours with fresh cornbread.

Provided by Amanda Beth

Categories Black Beans

Time 12h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb dried black beans, washed and stones removed
3 onions, chopped
1 green pepper, chopped
4 garlic cloves, minced (powdered works fine, too)
1 ham hocks or 3/4 cup cubed ham
1 tablespoon oil
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon salt
1/2 teaspoon pepper
3 cups water
2 tablespoons vinegar

Steps:

Soak beans overnight in 4 quarts water.
Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
Stir well.
Cover.
Cook on Low 8-10 hours, or High 4-5 hours.
For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
Return to cooker.
If you like a soup-ier soup, leave as is.
Add vinegar and stir well.
Debone ham, cut into bite-sized pieces and return to soup.
Serve in soup bowls.
Can be topped with sour cream and fresh cilantro.

Nutrition Facts : Calories 237, Fat 2.8, SaturatedFat 0.5, Sodium 880.1, Carbohydrate 41.6, Fiber 9.8, Sugar 3.5, Protein 13.1

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)

Abuelo Peláez's Frijoles Negros (Black Beans) image

This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.

Provided by Rachel L. Swarns

Categories dinner, side dish

Time 2h40m

Yield About 8 cups

Number Of Ingredients 20

Ingredients

1 pound dried black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4 to 5 garlic cloves, crushed
1 bay leaf
1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon black pepper, plus more to taste
1 and 1/2 teaspoons salt, plus more to taste
2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced
1 teaspoon sugar
Cooked white rice for serving (optional)

Steps:

In a large pot, soak beans overnight in 10 cups of water.
Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams