Sunday, November 21, 2010

Cuban Black Bean Soup

This soup is so popular around the Gulf of Mexico coast and the Caribbean!
     I have sold this soup as a soup du jour in nearly every restaurant that I have worked in.  Black beans have plenty of flavor.  With Cuban cooking style, this soup is very mild and savory.
     Recipe:  Heat a sauce pot over medium heat.
     Add a small splash of olive oil.
     Add a small handful of chopped onion.
     Add 1 tablespoon of chopped celery.
     Add 1 chopped garlic clove.
     Add 1 tablespoon of chopped poblano pepper.
     Add and a few small pork fat pieces.
     Saute till the onions turn clear.
     Add enough chicken broth for a bowl of soup.
     Place 1 1/2 cups of cooked or canned black beans into a mixing bowl.
     Mash half of the black beans.
     Add the black beans to the sauce pot.
     Add 4 pinches of cumin.
     Add sea salt and black pepper.
     Simmer the black bean soup over low heat, till the flavors meld and the beans become soft.
     If the soup gets too thick then add more broth.
     The soup should reduce to a medium thin bean gravy broth consistancy.  There should be plenty of whole black beans in the broth.
     Presentation:  Use a ring mold to place some anatto seasoned rice in a soup bowl.
     Ladle the black bean soup around the rice in the soup bowl.
     Sprinkle some fine chopped onion on the rice and soup.
     Serve a dollop of sour cream in a ramekin on the side.
     This is a healthy, great tasting, classic soup!  The flavors are heart warming.  This classic Cuban Black Bean Soup is great energy food for hot tropical days.  Yummy!  ...  Shawna

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