Cuban Black Bean Ham Soup
Cuban Black Bean Ham Soup recipe
Yield
12 servingsPrep
25 minCook
2 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beans
dried black |
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
margarine
or butter |
|
| 4 | cups |
water
|
|
| 1 | cube |
beef stock
cube |
*
|
| 12 | ounces |
ham
cooked lean |
|
| 2 |
bay leaves
|
*
|
|
| ½ | teaspoon |
thyme
dried leaf |
*
|
| ½ | teaspoon |
oregano
dried leaf |
|
| ½ | teaspoon |
salt
|
|
|
red pepper flakes
dried red |
*
|
||
| 1 | cup |
green bell peppers
green bell, chopped |
|
| ⅓ | cup |
rum
dark (optional) |
*
|
| 1 | cup |
sour cream
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beans
dried black |
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
margarine
or butter |
|
| 946 | ml |
water
|
|
| 1 | each |
beef stock
cube |
*
|
| 346.8 | ml/g |
ham
cooked lean |
|
| 2 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
dried leaf |
*
|
| 2.5 | ml |
oregano
dried leaf |
|
| 2.5 | ml |
salt
|
|
| 1 | each |
red pepper flakes
dried red |
*
|
| 237 | ml |
green bell peppers
green bell, chopped |
|
| 79 | ml |
rum
dark (optional) |
*
|
| 237 | ml |
sour cream
optional |
|
Directions
Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, sauté onion in butter or marg until tender but not browned.
Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4 to 6 chunks), bay leaves, thyme, oregano, salt and red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1½ hour.
Remove 1 cup beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard.
Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired.
