I served the soup with achiote cornbread. Puréed black beans are more of a grey color, but mixed with the whole cooked beans the soup is pretty.Īdd the sherry. Blend until a purée forms, then scrape back into the stock pot. Pour and scrape half of the beans into the container of a food processor. If desired, remove the meat from the hocks and chop finely to use as a garnish. Add the beef broth.Īdd the bay leaf and oregano, pork hocks, salt and pepper to taste, and the cayenne pepper flakes.īring to a boil and simmer about two hours or until beans are quite soft. Cook until wilted.ĭrain the beans and add them to the pork and vegetable mixture. Add the onions, garlic, and green pepper. Add the salt pork and cook, stirring often, until rendered of fat. Put the beans in a large bowl and add cold water to cover to about 2″ above the top layer of beans. They’re just so versatile.īut today I’m going back to where I was first introduced to them, in the form of Cuban black bean soup.ġ pound black beans, such as black turtle beansġ/4 pound lean salt pork, cut into small cubesġ 1/2 cups finely chopped green bell pepper On the blog alone I’ve prepared black beans with Polish sausage, a black bean salad, puréed them to create “ refried” black beans, and used those in a black bean and feta dip. They’re sometimes called turtle beans.īlack beans are prominent in Southwestern-inspired dishes, Latin American dishes, as well as Western African dishes. I love them all, really, but maybe it’s the beautiful purple-black color that makes them so unique. Fast forward a few decades, and black beans are my favorite bean, if I was forced to pick one. Neither of the hosts were from Cuba, but they did share their recipe for the soup because it was outstanding.Īt that time in my life I’d just begun cooking, and hadn’t before been introduced to black beans. Many years ago my husband and I went to a work party, and the main dish served was said to be authentic Cuban black bean soup.
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