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Cuban Black Bean Ham Soup


Cuban Black Bean Ham Soup recipe















1 pound beans
dried black
1 cup onions
1 tablespoon margarine
or butter
4 cups water
1 cube beef stock
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
cup rum
dark (optional)
1 cup sour cream


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 12846% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 589mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 17g
Vitamin A 5% Vitamin C 20%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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