Ready in 1 hour
Try this Sopa De Frijol Negro (Cuban Black Bean Soup) recipe, or contribute your own. "Soups" and "Ethnic" are two of the tags cooks chose for Sopa De Frijol Negro (Cuban Black Bean Soup).
Top-ranked recipe named "Sopa De Frijol Negro (Cuban Black Bean Soup)"
Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add remaining ingredients, except chopped egg and onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 hours. Serve with chopped eggs and onions. Serving Ideas : Pronounced: Soh-pah deh free-hohl nay-groh NOTES : A dash of rum and dusky-tasting cumin give this version of black bean soup a hint of sophistication. Garnish each serving of this dramatically dark soup with bright yellow and white of hard-cooked egg and chopped onions or, if preferred, finely chopped green onions. Note from Pam Creeden: I used 3 cans (425 grams each) black beans, partially drained, reduced broth to 2 cups and omitted water. I also used Turkey Ham plus a small splash of Liquid Smoke, but added the turkey ham during the last half hour. Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe Digest V1 #669 by Creedenite@aol.com on Jul 13, 1997
There are no reviews yet for Sopa De Frijol Negro (Cuban Black Bean Soup). Be the first to review it!