Sunday, November 16, 2008

Cuban Black Bean Soup



Cuban Black Bean Soup

from Lillian Hoyt


Black Beans
Two 14 1/2-ounce cans chicken broth
1/2 cup Sofrito (can buy it in a jar)
1/2 cup canned Spanish-style tomato sauce
3 tablespoons alcaparrado or chopped pimiento-stuffed olives (I use more)
1 tablespoon fine sea or kosher salt
Healthy dose freshly ground black pepper
1/4 Scotch bonnet or jalapeƱo pepper

Any or all of the following "sundae toppings"
Cooked white rice
Chopped red or white onionChopped
cilantroOne-quarter of a Scotch bonnet or jalapeno pepper, optional
Sour cream
Olive oil

Stir the chicken broth, sofrito, tomato sauce, alcaparrado or olives, salt, pepper, and chili pepper into the black beans. Bring everything to a boil over medium-high heat. skim off any foam that rises to the surface. Continue boiling until the soup is nice and thick, with just enough liquid to cover the beans. Pull the pot off the heat and let it sit 5 to 10 minutes so the beans soak up a little more of the liquid. Serve hot, ladled into warm bowls. Pass the toppings you have prepared.

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