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  • Cuban Black Bean Soup

    1 vote
    Cuban Black Bean Soup
    Prep time:
    Cook time:
    Servings: 6
    by Chef Kokopelli
    4 recipes
    		 >

    Ingredients

    • 2 cups dried black beans
    • 2 cups celery, coarsely chopped
    • 1 medium onion studded w/4 whole cloves
    • 1 ham hock or 8 oz. salt pork cut into 1 inch cubes
    • 1 tsp. worcestershire sauce
    • 2 tsp. fresh lemon juice
    • 2 tsp. salt
    • 1 tsp. pepper
    • 1/4 cup dry sherry
    • 1 bay leaf
    • 6 thin lemon slices

    Directions

    1.
    Rinse & sort beans. Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour.
    2.
    Drain, rinse & cover beans with water. Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender.
    3.
    Add celery, onion, ham & bay leaf; cover & simmer an additional 1-1/2 hrs.
    4.
    Remove bay leaf & cloves from onion & discard.
    5.
    In a food processor fitted with the steel blade, puree the soup in batches & return to kettle.
    6.
    Add worcestershire sauce, lemon juice, salt & pepper; reheat until hot & bubbling.
    7.
    Just before serving, stir in sherry. Garnish with lemon slices.

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    Comments

    • Rivertree Kitchen
      Rivertree Kitchen
      We recently purchased half a pig, and I'd been looking for recipes for the hocks. This sounds delicious!

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