Cuban Black Bean Soup
Don't presoak the beans. The dish will have so much more flavor if you cook the dried beans.
For 8 Person(s)
- 1 lb(s) Black Beans, dried
- 9 cup(s) Water
- 1 medium Onion, chopped
- 1 medium Bell Pepper, chopped
- 4 clove(s) Garlic, minced
- 1 1/2 lb(s) Ham Hock
- 1/3 cup(s) Olive Oil
- 2 tsp(s) Salt
- 1 tsp(s) Black Pepper, fresh ground
- 1/3 cup(s) Apple Cider Vineger
- 3 cup(s) Rice, long grain
- Sour Cream
- Red Onion, chopped
- Hot Sauce
Cuban Black Bean Soup Directions
- Wash beans in cold water to remove any stones or shriveled beans. In a large stock pot add the beans and water. Cover with a tilted lid and bring to a boil. Reduce to medium-low heat (4.5 of 10) to simmer. Simmer for about 1 hour stirring occasionally.
- Add ham hock, onion, bell pepper, garlic, olive oil, salt and pepper.
- Cover, bring to a boil then reduce to low heat (3 of 10). Simmer for about 3 hours. Add a small amount of water if the beans seem dry. Don't add too much water because you want a thick bean soup. While simmering skim off any foam or skin that develops on the surface.
- Once you get a thick soup, uncover, add the vinegar and cook an additional 20 minutes to further break down the ham hock. Remove the ham and bones. Chop the ham into chucks and return meat to the pot.
- Serve over rice. Garnish with sour cream, red onion and hot sauce.