Sopa de frijol negro (cuban black bean soup)

8 Servings

Ingredients

Quantity Ingredient
1 cup Onion; chopped
3 Cloves garlic; finely chopped
2 tablespoons Vegetable oil
1 pounds Dried black beans
3 cups Beef broth
3 cups Water
1 cup Cooked smoked ham; finely chopped
1 cup Green pepper; chopped
1 large Tomato; chopped
¼ cup Dark rum
1½ teaspoon Ground cumin
1½ teaspoon Dried oregano
4 Hard-cooked eggs; chopped
1 small Onion; chopped

Directions

Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add remaining ingredients, except chopped egg and onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 hours. Serve with chopped eggs and onions.

Serving Ideas : Pronounced: Soh'-pah deh free-hohl' nay'-groh NOTES : A dash of rum and dusky-tasting cumin give this version of black bean soup a hint of sophistication. Garnish each serving of this dramatically dark soup with bright yellow and white of hard-cooked egg and chopped onions or, if preferred, finely chopped green onions. Note from Pam Creeden: I used 3 cans (425 grams each) black beans, partially drained, reduced broth to 2 cups and omitted water. I also used Turkey Ham plus a small splash of Liquid Smoke, but added the turkey ham during the last half hour.

Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe Digest V1 #669 by Creedenite@... on Jul 13, 1997

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