Sopa De Frijol Negro (Cuban Black Bean Soup)

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2 tb Vegetable oil
1 c Green pepper; chopped
3 c Water
4 Hard-cooked eggs; chopped
1 c Cooked smoked ham; finely
1 sm Onion; chopped
3 garlic; finely chopped
1 1/2 ts Ground cumin
1 lb Dried black beans
1 lg Tomato; chopped
1 c Onion; chopped
1/4 c Dark rum
3 c Beef broth
1 1/2 ts Dried Oregano

Original recipe makes 8 Servings



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 on Jul 13, 1997

Calories Per Serving: 187 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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