Black Beans - Cuban Black Bean Soup
 

W. Baker wrote:
this is the kind use in that wonderful cuban
> black bean sop tht my Mother used to make. Oh, how I wish I had a
> recipe:-)
>
> Wendy
>
x-posted to alt.food.diabetic

Three somewhat different "Cuban Black Bean Soup" recipes. Much different
soups depending on garnish, and whether you add rum at serving time. My
fav is made by the 75 y.o. mother of a Cubano friend. It has ham,
chicken, and a sharp Cuban pork sausage. Always served with rum, too. :-P


RECIPE #1

1 pound black beans
1 bay leaf
1 tablespoon cumin
1 tablespoon oregano
1 Italian frying pepper, halved
Olive oil, for sauteing, plus 1/4 cup olive oil
1 white onion, large dice
1 red pepper, large dice
1 green pepper, large dice
6 cloves garlic, chopped
1 tablespoon sugar
1/8 cup white vinegar
Salt
1/2 cup finely chopped red onion, for garnish

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.


RECIPE #2


INGREDIENTS:

* 2 cups dry black beans
* 2 cups water
* 2 skinless, boneless chicken breast halves - cut into 1 inch strips
* 4 (3.5 ounce) links sweet Italian sausage
* 4 bay leaves
* 1 teaspoon ground cumin
* 2 onions, chopped
* 3 cloves garlic, minced
* 1 tablespoon sherry
* 1 (6 ounce) can tomato paste

DIRECTIONS:

1. 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.
2. 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.
3. 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.


RECIPE #3 (Googled this one)

http://www.soupsong.com/rbean7.html