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Week 23: Cuban Black Bean Soup

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Bronze Post Medal for All Time! 190 Posts
December 30, 2014

bowl of Cuban black bean soup with riceThis is not your average black bean soup. This soup is full of flavor and can be served in numerous ways.

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Total Time: 5 hours

Source: ww.thekitchn.com

Ingredients:

  • 1 lb dried black beans
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1-2 cup diced ham
  • 1/2 cup olive oil
  • 1/3 cup white vinegar
  • 1-2 tsp salt
  • 1-2 tsp black pepper
  • sour cream (optional)
  • rice (optional)

Steps:

  1. Use a colander to rinse the beans, removing any rocks. Place the beans into a large stock pot and fill the pot with cold water (at least 1 inch above the beans). Soak the beans overnight.
  2. soak beans
     
  3. The next day, drain the beans and refill the pot with clean cold water, about 1 inch above the beans.
  4. beans with clean water
     
  5. Finely chop onion, bell pepper, and garlic.
  6. dice onions and pepper
     
    dice garlic
     
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  7. Add salt and pepper. Then add onions, garlic, and bell pepper.
  8. add salt
     
    add pepper
     
    add onion and bell pepper
     
  9. Add olive oil and ham, stir to combine.
  10. add olive oil
     
    add ham
     
  11. Bring to a boil over high heat. Scoop out white foam, then cover and reduce heat to low.
  12. skim off foam
     
  13. Simmer for 5 hours, stirring occassionally. Beans should be soft and the soup should be thick, not watery. You can use a potato masher to break down more of the beans for added thickness. NOTE: Check beans after 2 hours, adding a little more water if necessary.
  14. mash beans
     
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  15. Add vinegar, stirring to combine. Simmer uncovered for an additional 15 minutes.
  16. add vinegar
     
  17. Serve with sour cream or over rice, if desired. Enjoy!
  18. served over rice
     
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