Week 23: Cuban Black Bean Soup
Give black beans a Cuban flair with this savory soup. Top it with sour cream and some shredded cheese for a easy weeknight dinner.
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This is not your average black bean soup. This soup is full of flavor and can be served in numerous ways.
Total Time: 5 hours
- 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)
- 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.
- The next day, drain the beans and refill the pot with clean cold water, about 1 inch above the beans.
- Finely chop onion, bell pepper, and garlic.
- Add salt and pepper. Then add onions, garlic, and bell pepper.
- Add olive oil and ham, stir to combine.
- Bring to a boil over high heat. Scoop out white foam, then cover and reduce heat to low.
- 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.
- Add vinegar, stirring to combine. Simmer uncovered for an additional 15 minutes.
- Serve with sour cream or over rice, if desired. Enjoy!
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