Thursday, January 29, 2009

Black Bean Soup

Black Bean Soup
Originally uploaded by Simply Frugal
A sturdy bean soup with Caribbean flavors.

Six servings
Buy: Black beans, pork loin (ham, dry sherry, fresh lemon)

6 servings 2 servings
Black beans2 C 2/3 C
Olive oil2 Tbsp2 tsp
Onions, chopped1 C 1/3 C
Garlic2 tsp 1 tsp
Pork shoulder8 oz 3 oz
Tomato1/2 C 3 Tbsp
Vinegar2 Tbsp 2 tsp
Cumin1/2 tsp dash
Bay leaf 1 1/3
Pepperdash dash
Salt1/2 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


Alida Thorpe said...

I LOVE black bean soup!

Simply Frugal said...

One of my favorites, for certain. But I do change the water several times while I'm soaking them, to get rid of some of the black color.