Cuban Black Bean Soup
Equipment
- 4-quart Dutch oven
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped onion 1 large
- 3 cloves garlic finely chopped
- 1 bag dried black beans sorted, rinsed (2 cups)
- 1 cup finely chopped cooked ham
- 3 cups beef broth from 32-oz carton
- 3 cups water
- ยผ cup dark rum or apple cider
- 1ยฝ teaspoons ground cumin
- 1ยฝ teaspoons dried oregano leaves
- 1 medium green bell pepper chopped (1 cup)
- 1 large tomato chopped (1 cup)
- Chopped hard-cooked eggs if desired
- Additional chopped onion if desired
Instructions
- In 4-quart Dutch oven or saucepan, heat oil over medium heat.
- Add 1 cup onion and the garlic; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
- Stir in all remaining ingredients except eggs and additional onion.
- Heat to boiling.
- Boil 2 minutes.
- Reduce heat; cover and simmer about 2 hours or until beans are tender.
- Serve soup topped with eggs and onion.
Nutrition values
Calories: 290 kcal