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  • Sopa De Frijol Negro (Cuban Black Bean Soup)

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    Sopa De Frijol Negro (Cuban Black Bean Soup)
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Onion, minced
    • 3 x Cloves garlic, finely minced
    • 2 Tbsp. Vegetable oil
    • 1 lb Dry black beans
    • 3 c. Beef broth
    • 3 c. Water
    • 1 c. Cooked smoked ham, finely minced
    • 1 c. Green pepper, minced
    • 1 lrg Tomato, minced
    • 1/4 c. Dark rum
    • 1 1/2 tsp Grnd cumin
    • 1 1/2 tsp Dry oregano
    • 4 x Hard-cooked Large eggs, minced
    • 1 sm Onion, minced

    Directions

    1. Cook 1 c. onion and the garlic in oil in Dutch oven till tender. Add in remaining ingredients, except minced egg and onions; heat to boiling. Boil 2 min; reduce heat. Cover and simmer till beans are tender, about 2 hrs. Serve with minced Large eggs and onions.
    2. Serving Ideas : Pronounced: Soh'-pah deh free-hohl' nay'-groh
    3. NOTES : A dash of rum and dusky-tasting cumin give this version of black bean soup a hint of sophistication. Garnish each serving of this dramatically dark soup with bright yellow and white of hard-cooked egg and minced onions or possibly, if preferred, finely minced green onions. Note from Pam
    4. Creeden: I used 3 cans (425 grams each) black beans, partially liquid removed, reduced broth to 2 c. and omitted water. I also used Turkey Ham plus a small splash of Liquid Smoke, but added the turkey ham during the last half hour.

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