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Cuban Black Bean Soup
MyCookbook Recipe Database
MyCookbook Member: mytymyt
Recipe Category: Soup
Recipe Preparation Level: easy
1 14 oz. package of dry balck beans, sorted and soaked overnight
3 T. olive oil
4 slices lean bacon, cooked and crumbled
3 large onions, cut into small dice
4 medium garlic cloves, minced
3 ribs celery cut into small dice
2-1/2 quarts chicken broth
1/4 t. cayenne pepper
2 t. ground cumin
2 4 oz cans green chilies cut into 1/4" dice
2 T. red wine vinegar
1/2 C. dry sherry
1 lb. kielbasa or other sausage either minced or cut into slices
2-1/2 C. cooked rice ( Basmati)
3 hard boiled eggs, chopped
1-1/2 medium red onions, chopped
Drain beans discarding soaking water and rinse under cool running water. Set aside. In a stock pot large enough to accomodate 5 quarts of soup, heat the oil over medium-high heat. Saute the bacon, onions, celery and garlic until the onions are transparent, about 7 minutes. Add the beans, chicken broth, cayenne and cumin. Bring to a boil over high heat, reduce heat and simmer partially covered until beans are tender, about 1 hour and 15 minutes.
At this point you may puree the soup. Add the sausages and heat well, then just before serving add the green chilies, vinegar and sherry. Correct seasoning for salt and pepper.
To serve, place about 1/4 C. of rice in the bottom of each bowl. Ladle about 2
C. of soup over the rice and sprinkle each with a portion of the chopped egg. A thin slice of lemon is sometimes floated on the top. Pass the onions for those who want to sprinkle them into the soup.
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