Cuban Black Bean Soup Uncle Bills Version Recipes

CUBAN BLACK BEAN SOUP WITH COD (CROCK POT)

Steps:

• Place beans in a 6 quart slow cooker.
• Add water to cover the beans by 4-5 inches.
• Cook on low for 8 hours or overnight.
• (This is my preferred way to prepare beans, but you can also do it the traditional way on the stove if you prefer.) Drain the beans and add the remaining ingredients.
• Mix well and cook on low for 8-10 hours.

CUBAN BLACK BEAN SOUP

Steps:

• Place the beans in a large pan. Cover with 3 quarts cold water and add the bay leaves. Bring to a boil, then reduce to a simmer. Cook the beans for 3 hours, stirring frequently and adding more water as necessary to keep the beans covered at all times.
• Heat the oil in a large skillet. Add the onions and sauté over medium-high heat until translucent, about 15 minutes. Add the garlic, cumin, and dried and fresh oregano and sauté for 2 more minutes. Remove from the heat and cool slightly. Transfer the onion mixture to a blender and puree until smooth. Set aside.
• When the beans are almost tender, add the onion puree, sugar, and salt, and continue cooking until just tender, 30 minutes. Taste and adjust seasonings.
• Ladle the hot soup into bowls and garnish with sour cream.

CUBAN BLACK BEAN SOUP

Steps:

• In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.

CUBAN BLACK BEAN SOUP

Steps:

• Place bay leaves and beans in a Dutch oven.
• Add 12 cups water to pan; bring to a boil.
• Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
• Heat oil in a large skillet over medium heat.
• Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
• Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
• Remove from heat; let stand 10 minutes.
• Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
• Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
• Discard bay leaves.
• Combine avocado and juice; toss gently.
• 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.
• Serve with lime wedges, if desired.