Thank y’all SO much for all the sweet birthday wishes! It was so great to hear from everyone & I so appreciate you stopping by to see me & I met some new friends for the first time too, WOW, that was a lot of birthday wishes…it made my Birthday really special, since I didn’t do anything yesterday, but will celebrate when hubby gets back. Talked to him on the phone & he wants to try out a new restaurant that we’ve heard about that sounds good, so we’ll have a date on Saturday night!
It’s Friday & BooMama is having a Soup-tacular at her place. I was going to share a Black Bean Soup recipe anyway, so figured I’d get in on her extravaganza too….maybe you all would be interested in some new soup recipes. I know we sure like soup around our house when the weather gets nippy! So go on over & see what else you might like.
So, here you go…this is a great recipe I found several years ago in the Atlanta paper & it came from Gloria Estefan (remember her?) and a restaurant in Miami. It’s really hearty, my hubby loves it, and we have it quite often in the winter months. I just made it last weekend & remembered to take a picture. I think you’re gonna love this one!
Cuban Black Bean Soup
1 lb. black beans (dried)
2 cans (13 or 14 oz.) chicken broth
1/3 cup olive oil
1 large onion, chopped fine
1 TBL minced garlic
1 green bell pepper, chopped fine
1 can (14 oz) whole or diced tomatoes (I don’t drain, just dump the whole can in)
1 TBL cumin
1 TSP chile (optional, I don’t usually add this, but it would heat it up)
2 TBL cider vinegar (or sometimes I use Red Wine vinegar)
1 TSP salt
1/2 TSP ground pepper
1 TBL fresh cilantro (optional, I don’t usually buy this, but I do love cilantro)
Soak beans in water to cover 2 inches overnight. (to quick-soak: combine beans with water to cover by 2 inches in large pot & bring to boil; boil 2 minutes. Cover & let stand 1 hour. ) Drain.
Return beans to large pot with fresh water to cover by 2 inches. Bring to boil over high heat, reduce heat, cover & simmer until beans are tender (usually 1 1/2 hours).
Sofrito: Meanwhile, heat oil in large skillet over med. heat. Add onion, garlic & green pepper, cook stirring occasionally, until onion is translucent, 8 min. or so. Add tomatoes cumin, chiles, vinegar, salt & pepper. Cook, breaking up tomatoes, 2 minutes more.
Drain beans, add the 2 cans of chicken broth, add Sofrito, cover & cook for about 30 minutes.
This is really good! It sounds time consuming, but if you remember to soak your beans ahead of time, it will go pretty fast. Soaking overnight & then cooking the beans ahead of time is the best time-saver. The Sofrito takes no time to cook up, then you just simmer for about 30 minutes & it’s ready to eat. Great with some fresh crusty bread & a salad on the side.
Buon Appetito, ya’ll!
I’m going to have to try your soup when we get a chilly day. It has to be cooler to put me in the soup mood…but it sure looks yummy!
Oh yeah we have a lot of soup in the Winter too so I’ll have to make the Black Bean soup. How was the Christmas party with your Class? -V