Cuban Black Bean Soup
Amy Vanderbilt's Complete Cookbook, 1961
5 hours — 6 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsWash beans. Look over for discards. Rinse and drain. Cover with cold water and let soak overnight. To cook, drain beans. Add to large soup pot with 2 quarts of cold water. Add beef extract, celery, bay leaf, ham, parsley, fines herbes, and paprika. Cook green pepper, onions, and garlic in skillet with salt pork 5 minutes or until all are hot and Browning. Add contents of skillet to soup pot. Stir to mix. Cover and bring to a boil. Lower heat and let simmer slowly 4 hours. Stir mixture vigorously every half hour. Before serving, add wine. Reheat just to boiling point. Serve in warmed deep bowls. |
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NotesPreparation time does not include overnight soaking of beans. Beef extract is a highly concentrated beef stock, not as common today. You may substitute a beef bullion cube for the extract. |
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