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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cuban Black Bean Soup Recipe

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This recipe for Cuban Black Bean Soup is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive or canola oil
1 large onion, chopped (1 c.)
3 cloves garlic, finely chopped
2 2/3 c. dried black beans (1 lb), sorted and rinsed
1 c. finely chopped cooked ham
3 c. beef broth
3 c. water
1/4 c. apple cider or apple juice
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano leaves
1 medium green bell pepper, chopped (1 c.)
1 large tomato, chopped (1 c.)
Chopped hard-cooked eggs , if desired
Additional chopped onions, if desired
Directions:
Directions:
1. In 4-qt Dutch oven, heat oil over medium heat. Cook 1 cu. chopped onion and the garlic in oil 4-6 min., stirring occasionally, until onion is tender.

2. Stir in remaining ingredients except eggs and additional chopped onions; heat to boiling. Boil 2 minu.; reduce heat. Cover and simmer about 2 hors or until beans are tender.

3. Serve soup topped with eggs and onions.

Slow Cooker Directions: Decrease water to 1 3/4 c. In 3 1/2-6-quart slow cooker, mix all ingredients except eggs and additional chopped onions. Cover and cook on High heat setting 6-8 hrs or until beans are tender. Serve soup topped with eggs and onions.
Number Of Servings:
Number Of Servings:
8

 

 

 

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