This hearty soup is inspired by the classic Cuban black bean soup and is studded with bell peppers, avocado, ham hocks, sour cream, onion and shallots. Fragrant dried and fresh oregano, jalapeno, cumin, cilantro and lime add lots of rich flavor. Serve with whole wheat crackers. Smart Recipes, Caribbean Recipes, Pork Recipes, Recipes Pork Caribbean Cuban Black Bean Soup Cuban Black Bean Soup Recipe | PT3H5M Serves 8 Ingredients: 2 Bay Leaves 1 Cup Sour Cream 1 Pound Dried Black Beans 1 Tablespoon Canola Oil 2 Large Green Bell Peppers 1 Large Onion 2 Large Shallots 1 Tablespoon Ground Cumin 2 Tablespoons Dried Oregano 2 Tablespoons Fresh Oregano 1.5 Tablespoons Sugar 2 Teaspoons Kosher Salt 2 Tablespoons Fresh Lime Juice 1 Medium Ham Hock 1 Medium Lime 0.5 Large Red Onion 0.5 Cup Fresh Cilantro Leaves In a Dutch oven, place beans, 12 cups of water and bay leaves and bring to a boil. Reduce heat and simmer for about 2 1/2 hours, stirring occasionally. Meanwhile, in a large skillet, heat oil over medium heat and cook chopped onion, bell pepper and shallots for about 10 minutes, stirring frequently. Stir in fresh oregano, dried oregano and cumin and cook for about 2 minutes, stirring frequently. Remove from heat and keep aside for about 10 minutes. In a blender, add onion mixture and remaining 1/2 cup of water and pulse until smooth. Add pureed onion mixture, sugar and salt into pan of beans and simmer for about 10 minutes, stirring occasionally. Discard bay leaves. Garnish with red onions, sour cream a sprinkle of cilantro, and a splash of fresh lime juice.

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