Cuban Black Bean Soup

By Eddie Szczerba
@chefed60

The real deal!

Rating:

★★★★★ 1 vote

Comments:

4 Comments

Serves:

makes quite a bit of soup!

Prep:

45 Min

Cook:

1 Hr 30 Min

Ingredients

1 large: sweet onion chopped
5-6 clove: garlic halved
3 large: carrots, cubed
2: celery ribs sliced
1 small: bunch cilantro, fresh,chopped
2 medium: tomatoes, canned and chopped, with liquid
2 pkg: black beans,pre-soaked overnight
4: bay leaves
2 Tbsp: cumin ground
1 Tbsp: black pepper
1 Tbsp: salt
1 c: bacon fat
2 lb: pulled pork
6 qt: chicken stock
2 c: red wine, dry or dry sherry
1: slurry or roux to thicken

1The first step to this wonderful soup is to soften or cook the beans to speed the process of making it quicker. Pre-soaking the beans overnight is one way or you can boil them for thirty minutes or so keeping an eye on the level of water when doing it this way.You don't want to burn the beans!

2Now in a large stock pot,saute the onion,garlic,peppers,carrots and celery in the bacon fat and spices until tender. Add in half of the cooked beans,the wine,and chicken stock.Bring to a rapid boil,stirring frequently.

3Remove the bay leaves and discard.Using a whip stick(electric hand held mixer)puree the soup as beat you can,try and get all of the vegetables and as much of the beans as you can.

4Add the remaining beans leaving them whole,bring it up to a boil and thicken with your choice of thickener.Add the chopped cilantro and incorporate into the soup.
Now you are ready to serve.Sour cream,fresh chopped sweet onion and cilantro with either a pico di gallo or a salsa is excellent on top as well which is how I served this.Blue corn tortilla chips are always good with this soup as well is queso fresca.(Mexican cheese)

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