Cuban Black Bean Soup

“Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago was born in America, but this recipe is inspired by his mother's black bean soup, which offered robust flavor for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano because each imparts a different flavor to the final dish. The ham is listed in the ingredients but since I have always made my black bean without "meat" I made it that way again. This was in Cooking Light, 01/01/2008! Just another take on black beans that I think are great!! Cuban cooking reflects the influence of Spain and Africa as well as other Caribbean countries. Spicy heat is not as pronounced in Cuban cuisine as in other Latin fare.”
READY IN:
3hrs 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place bay leaves and beans in a Dutch oven.
  2. Add 12 cups water to pan; bring to a boil.
  3. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
  4. Heat oil in a large skillet over medium heat.
  5. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
  6. Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
  7. Remove from heat; let stand 10 minutes.
  8. Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
  9. Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
  10. Discard bay leaves.
  11. Combine avocado and juice; toss gently.
  12. Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper.
  13. Serve with lime wedges, if desired.

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