Prep 20 mins
Cook 3 hrs
Can't wait to serve this at a fall party! From Bon Appetit.
Make and share this Cuban Black Bean Soup recipe from Food.com.
- 1 lb dried black beans
- 1⁄2 lb fresh chorizo sausage, casings removed
- 1⁄2 lb sliced bacon, cut crosswise into 1/4-inch wide strips
- 1 small onion, chopped
- 2 garlic cloves, mincd
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 4 cups low sodium chicken broth
- 1 (14 ounce) can diced tomatoes with juice
- 2 tablespoons cream sherry
- 1⁄2 cup chopped cilantro
- Place beans in a heavy pot. Add enough cold water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, ans simmer until beans are tender, adding more water by cupfuls as needed to cover beans, 1 1/2 to 2 hours. Drain beans.
- Heat same pot over medium heat. Add chorizo and bacon and cook until chorizo is brown and bacon is crisp, stirring frequently and breaking up chorizo with back of spoon, about 10 minutes. Add onion and next 4 ingredients. Cook until onion is translucent, stirring frequently about 5 minutes. Add 4 cups broth, tomatoes with juice, and beans. Bring to boil, reduce heat to medium, and simmer 20 minutes for flavors to blend. Cool slightly.
- Working batches, coarsely puree soup in processor using on/off turns. Return puree to pot, adding more broth as needed for desired consistency. Can be made ahead to this point. Refrigerate uncovered until cold, then cover and keep chilled.
- Bring soup to boil. Add sherry; reduce heat to medium and simmer 3 minutes. Stir in 1/2 cup chopped cilantro. Season to taste with salt and pepper.
- Place large spoonful salsa in each of 6 large bowls. Ladle soup over salsa. Serve, passing additional salsa, chopped cilantro, sour cream, guacamole, and chili powder alongside.
In the words of Emeril, "Oh yeah, babe!" This is comfort food at its finest. I just don't have anything bad to say about this soup, nor would I change anything, EXCEPT to add just a smidge of shredded cheese (this time I added Asiago) to the top. From start to finish, I enjoyed this. It smelled incredible; a lovely smoky aroma. It had just the slightest hint of spiciness to it, nothing overwhelming, very subtle. I don't want to drone on, let me simply say that I thoroughly enjoyed this soup. Thanks!
I made this a little differently, but it was absolutely delicious. I pureed only half of the beans with some of the broth and mixed it back in with the rest of the soup. I didn't have chorizo, so I made a "chorizo" recipe using ground beef that I found on Zaar. That worked out great, but I'm sure the chorizo sausage would have been even better. I used Mexican oregano. I also realized halfway through making this that I was out of diced tomatoes. I thought I'd use Rotel instead, but I was out of that, too! I ended up using 14 ounces of Pace picante sauce, and it worked out so well that I'd probably do that again next time. DH doesn't care for noticable pieces of tomato in his soups, and the picante sauce blended in nicely without leaving any larger pieces of tomato. I guess that's not an issue if you puree everything. I left out the cream sherry because I didn't have any. I only made changes to the recipe because I didn't have everything on hand, but what I got was a wonderfully flavorful soup that was really more like a thin chili. I don't think you can go wrong with this recipe, no matter how you put it together. These ingredients (and apparently reasonable substitutes) go together so well, you just can't go wrong. In fact, next time I may double the recipe because it disappeared so quickly! Good stuff.
I did not puree the soup and I tought it was great. DH also liked it a lot and he is hard to please. Not too spicy and loved all the fiber! I used canned black beans instead of dried. Will make again!