Cuban Black Bean Soup
Because this soup uses dry beans, allow plenty of cooking time.
You also might have to add more water to the soup because it thickens as it stews.
The recipe is from "Betty Crocker's New International Cookbook."
Makes: 8 servings
Ingredients:
1 cup chopped onion
3 cloves garlic, chopped
2 tablespoons vegetable oil
1 pound dried black beans (about 2 2/3 cups)
3 cups beef broth
4 cups water
1 cup finely chopped ham
1 cup chopped green pepper
1 large tomato, chopped
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Preparation:
Chopped hard-cooked eggs and chopped onion for garnish
In Dutch oven, cook the 1 cup onion and the garlic in oil until tender. Add remaining ingredients except chopped eggs and onion. Bring to a boil.
Boil 2 minutes, then reduce heat, cover and simmer until beans are tender, about 2 hours. Serve with chopped eggs and onions.
No comments:
Post a Comment