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Culinary Escape to Spain
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Cuban Black Bean Soup

Contributed By: Philip, FL | See all of Philip's recipes
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Rating: 3   Reviews: 5 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  5 servings
This has been modified for low sodium diet. You can substitute soup base and 1/2 cup of water with same amount of low sodium chicken stock. For more flavor, use one small smoked hamhock.
RECIPE INGREDIENTS
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
6             ounces  dry black beans
1              whole  bay leaf
4             ounces  onion -- chopped
2             ounces  green pepper -- chopped
1/4    tablespoon  garlic -- minced
1/2    tablespoon  chicken soup base
1/2      teaspoon  cumin powder
1/4      teaspoon  oregano
1/8      teaspoon  sugar
3/4      teaspoon  red wine vinegar
1/8      teaspoon  low sodium Worcestershire sauce
1/16           cup  red wine
1/4      teaspoon  liquid Barbecue Smoke®
3/4         quart  water
1/4         whole  smoked hamhock
2           ounces  smoked sausage
salt and pepper to taste
DIRECTIONS
Cover beans with 2 inches cold water, bring to boil for 2 minutes, remove and soak overnight.


Drain, rinse, cover with 1 inch water and add 1/2 of the chopped onion, 1/2 of the chopped green pepper, 1/2 of garlic, 1/2 of bayleaves, 1/2 soup base, and ham bone


Saute remaining onion, pepper, garlic, and then add oregano, cumin, vinegar, worchestershire sauce, wine, and liquid smoke to taste.


Cover mixture, boil for 2 minutes, and cook for 1 hr.


Serve with small amount of rice and/or diced onion on top of soup


Date Added: 03/30/2009
Spotlight Recipe Review See all 5 reviews »

Rating: 1
by: Catherine, FL Reviewed: 11/04/2009
looked like dishwater
the author should proof read this recipe. cutting down in quantity does not necessarily mean less spice. - also found the sixteen (16) ounces of beans should have been the amt. called for in the recipe. who monitors what people can post?
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