This is a print preview of "Cuban Black Bean Soup" recipe.

Cuban Black Bean Soup Recipe
by Chef Kokopelli

Cuban Black Bean Soup
Rating: 4/5
Avg. 4/5 1 vote
Prep time: Southwestern
Cook time: Servings: 6

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.