Cuban Black Bean Soup Uncle Bills Version Recipes

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.

SMOKY BLACK BEAN & PEPPER SOUP

Steps:

• Drain and rinse beans. Finely chop 1 onion and half of the second and set aside. Finely chop 1 bell pepper and set aside. Cut the other into quarters.
• Combine the beans, the remaining half onion, the quartered bell pepper, ham hock, bay leaves and water in a pot. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the beans are tender, about 1 1/2 hours.
• Transfer the ham hock to a clean cutting board and let cool. Discard the onion, bell pepper and bay leaves. Transfer 1 cup of the beans to a small bowl and mash with a fork. Remove the meat from the ham hock and chop.
• Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add Cubanelle (or jalapeno) and the reserved chopped onions and bell pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add cumin, oregano and salt; cook, stirring, for 1 minute. Add vinegar, scraping up any browned bits. Add the mashed beans and cook for 1 minute. 5. Add the vegetables and ham to the beans in the pot. Heat over medium heat, stirring, until hot, about 5 minutes. Serve topped with roasted red peppers, jalapeno, avocado, red onion and lime wedges, if desired.

CUBAN BLACK BEAN SOUP IN THE SLOW COOKER

Steps:

• Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
• Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
• Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
• Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

CUBAN BLACK BEAN SOUP

Steps:

• Blend 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min. Add bean puree; mix well.
• Add second can of beans and broth to blender; blend until smooth. Add to bean mixture in saucepan with remaining can of beans and salsa; mix well. Bring to boil on medium-high heat; simmer on low heat 15 min., stirring occasionally.
• Serve topped with sour cream.

SPICY BLACK BEAN SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

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:

• In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
• After 45 minutes, remove the pepper.
• In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
• In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

BLACK BEAN SOUP RECIPE

Steps:

• Combine all ingredients. I like to pulverize (leaving some texture) with a hand blender, but it's not required. Heat on the stove, or the soup can be eaten cold if you prefer. The recipe is easily customizable - feel free to add diced roasted sweet potato, corn, etc. Leftovers can be frozen.

MEATY 'CUBAN BLACK BEAN' SOUP

Steps:

• In a large bowl, combine the beans with the water and let soak overnight. Beans will double in size so be sure to use a large enough bowl. In the morning, drain and rinse the beans.
• In a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and sherry. Add enough water to cover all ingredients.
• Bring to a boil and reduce heat to low. Cover and simmer for about 30 minutes, or until beans are tender. Add tomato paste to soup and stir until dissolved.

SLOW COOKER CUBAN TOMATO AND BLACK BEAN SOUP RECIPE

Steps:

• In a small mixing bowl, mash one can of beans until nearly smooth. In a 4- to 6-quart slow cooker, combine the mashed beans, whole beans, and the next 13 ingredients (through black pepper). Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Remove ham hock. If desired, cut meat from bone and return meat to soup; discard bone. Top with yogurt and sprinkle with green onions. Serve with lime wedges for squeezing.