Cuban Black Bean Soup
added 03/07/08
Serves 6
1 pound dried black beans, rinsed and sorted
4 cups water
3 cloves garlic, peeled and crushed
1 medium green bell pepper, cored, seeded, and chopped
1 medium yellow onion, peeled and chopped
1 large ham hock (about 3/4 pound)
2 tsp. paprika
3 tsp. ground cumin
2 bay leaves
4 cups chicken stock (homemade or canned)
1/4 tsp. chili powder
1 Tbs. red wine vinegar
In heavy 6-quart stockpot, cover beans with 4 cups cold water,
removing any beans that float, and bring to a boil for two minutes.
Cover and let stand for one hour. Drain..
Cover beans with 4 cups fresh water. Add remaining ingredients,
except for the vinegar, salt and pepper. Bring to a simmer, cover
and cook for 2 hours, until the beans are tender. Add additional
water to keep beans covered, if necessary.
Remove ham hock and one cup beans from the soup. Debone the hock
and return meat to the pot. In blender, pureé the reserved beans,
and return to the soup. Add the vinegar, salt, and pepper to taste.
Serve.
The Frugal Gourmet On Our Immigrant Ancestors
