CUBAN BEAN SOUP
Six servings
Buy: Black beans, pork loin (ham, dry sherry, fresh lemon)
6 servings | 2 servings | |
Black beans | 2 C | 2/3 C |
Olive oil | 2 Tbsp | 2 tsp |
Onions, chopped | 1 C | 1/3 C |
Garlic | 2 tsp | 1 tsp |
Pork shoulder | 8 oz | 3 oz |
Tomato | 1/2 C | 3 Tbsp |
Vinegar | 2 Tbsp | 2 tsp |
Cumin | 1/2 tsp | dash |
Bay leaf | 1 | 1/3 |
Pepper | dash | dash |
Salt | 1/2 tsp | dash |
Wash beans well. Soak over night, drain soaking water. Cover beans with water and bring to a boil. Turn down heat and simmer until soft, about 3 hours. Drain. Puree the beans. Lightly rinse the pan, and return beans.
Chop pork into small dice.
Heat the oil until a haze forms. Add the onions and the garlic and stir until soft. Add the cumin, bay leaf, and pepper, and stir for 1 minute. Add tomato, pork, sherry OR vinegar, and stir until mixture thickens slightly. Add to bean puree and heat for 15 minutes.
Serve garnished with slices of boiled egg and lemon.
Fancy Fixins
Use ham instead of pork
Use annatto oil in place of olive oil
Use fresh tomato in place of canned diced tomato
Use sherry instead of vinegar