Sopa De Frijol Negro (Black Bean Soup)
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Sopa De Frijol Negro (Black Bean Soup)
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Last updated 6/12/2012 1:23:33 AM. Recipe ID 56682. Report a problem with this recipe.
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      Title: Sopa de frijol negro (black bean soup)
 Categories: Soups/stews, Cuba, Update
      Yield: 1 Servings
 
      1 lb Dried black beans
      2 qt Cold water
      2 c  Coarsely chopped onion
    1/2 c  Coarsely chopped scallions,
           -including green tops
      3 md Cloves garlic, minced
      1 ea Smoked ham hock
      2 ea Bay leaves, crumbled
           Salt to taste
      1 ts Freshly ground black pepper
    1/2 ea Scotch bonnet-type chile,
           -seeded
    1/2 c  Dark rum
 
  Pick over the beans, rinse them, and put them in a large heavy pot
  with the water. Cover the pot and bring the water quickly to a boil.
  Stir the beans, remove them from the heat, and allow them to sit for
  1 hour. When the beans have softened, return the pot to the heat,
  adding more boiling water if necessary. Then add the remaining
  ingredients, with the exception of the rum. Continue to cook,
  covered, over low heat for several hours, until the beans are very
  tender and the ham falls off its bone. Remove from the heat and
  remove the ham hock bone and meat. Dice the meat finely and discard
  the bone. Press the remaining ingredients through a food mill, taste
  for seasoning, and add the diced ham. At this point, the soup can rest
  overnight in the refrigerator so that the flavors mingle, or it can be
  served at once. To serve, reheat the soup for 5 minutes while
  stirring in the rum. Side dishes of lemon wedges, cooked white rice,
  minced onion, or chopped hard-boiled eggs can be served as garnishes.
  Serves 6.Subj: Frijoles SOPA DE FRIJOL NEGRO
 




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Recipe ID 56682 (Apr 03, 2005)

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